Quick beef ragù

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
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

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.

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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September 2019