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)
- 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
- 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.
- 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.
- 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.
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.
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