Quick beef ragù
- April 2014
- Serves 6
- 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).
- 11.8g (4g saturated)
- 5.7g (4.9g sugars)
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.
The ragù will keep in airtight containers in the freezer for up to 3 months. Defrost, then reheat until simmering.
Rate & review