Easy mince ragu
- September 2017
- Serves 8
- Hands-on time 35 min, simmering time 30 min
Whip up a pot of our wonderful mince ragu, serve half for dinner and freeze the rest. Great for midweek meals in a hurry!
- 15.2g (4.9g saturated)
- 7.4g (6.4g sugars)
- 2 tbsp olive oil
- 2 large onions, finely chopped
- 4 celery sticks, finely chopped
- 2 carrots, finely chopped
- 3 garlic cloves, finely chopped
- 1kg free-range British pork mince or free-range British beef mince
- 2 bay leaves
- 3 anchovy fillets, finely chopped
- 1 tbsp Worcestershire sauce
- 400ml red wine
- 2 x 400g tins chopped tomatoes
- Fresh basil, roughly chopped, and grated parmesan to serve
- Heat the oil in a large deep frying pan over a medium-high heat and fry the onions, celery and carrots with a pinch of salt for 15 minutes, stirring, until softened. Add the garlic and cook for another minute, then add the mince, stirring to break it up, and fry for 10-15 minutes until browned and most of the juices have bubbled away.
- Stir in the bay leaves, anchovies, Worcestershire sauce, red wine and chopped tomatoes, season well with salt and pepper, then simmer gently for 30 minutes. Serve half the ragù with the basil and parmesan over spaghetti or on jacket potatoes. Freeze the rest.
If you’re nearing the end of a wedge of parmesan, add the rind with the chopped tomatoes in step 2 for extra flavour. Discard before serving or storing.
Next time, swap the anchovies for a couple of rosemary and thyme sprigs.
Make the ragù up to 48 hours in advance, then cool and chill, covered.
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