Quick beef ragù

Name: Quick beef ragù
Yield: Serves 6
Cuisine: Italian recipes
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

Published: 31 Mar 14
Updated: 18 Mar 24

Test kitchen approved

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).

Serves 6
Hands-on time 20 min, simmering time 30 min

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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

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.

Recipe from April 2014 Issue

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

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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