Quick beef ragù

Leave this easy beef ragù to cook gently on the hob for 30 minutes – or better still up to two hours if you’ve got time (see tips).

Quick beef ragù

  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, simmering time 30 min

Leave this easy beef ragù to cook gently on the hob for 30 minutes – or better still up to two hours if you’ve got time (see tips).

Nutrition: per serving

Calories
209kcals
Fat
11.8g (4g saturated)
Protein
19.9g
Carbohydrates
5.7g (4.9g sugars)
Fibre
1.7g
Salt
0.3g

Ingredients

  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • 1 large onion
  • 3 garlic cloves
  • 500g British beef mince
  • 2 x 400g tins chopped tomatoes
  • Splash red wine vinegar
  • Pinch sugar (optional)
  • Cooked pasta, grated parmesan and fresh basil, to serve
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Method

  1. Heat the oil in a large frying pan. Finely chop the onion, then fry over a medium heat for 5 minutes or until soft but not coloured. Crush in the garlic and cook for 5 minutes.
  2. Season the beef. Turn the heat up, then add the beef to the pan and cook, stirring, until lightly browned all over. Add the tomatoes, vinegar and a pinch of sugar (optional), then simmer for 30 minutes, stirring occasionally.
  3. Once the ragù has reduced and thickened, stir in a good drizzle of oil, then taste and season if necessary. Serve tossed with cooked pasta, topped with grated parmesan and fresh basil leaves.

Nutrition

Nutrition: per serving
Calories
209kcals
Fat
11.8g (4g saturated)
Protein
19.9g
Carbohydrates
5.7g (4.9g sugars)
Fibre
1.7g
Salt
0.3g

delicious. tips

  1. The ragù will sit over a low heat for 1-2 hours – and taste even better. Add a splash of water from time to time if it looks dry.

    Add a splash of milk with the tomatoes to boost the flavour.

  2. The ragù will keep in airtight containers in the freezer for up to 3 months. Defrost, then reheat until simmering.

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