Rich ragu

Wednesday, 03 May 2017 - 11:06 | Views - 600

Ingredients

1 tbsp olive oil

1 onion

1 celery stick, finely diced

1 large carrot

600g pack minced beef steak

3 tbsp tomato purée

2 garlic cloves, finely grated

2 tsp fresh thyme leaves

500ml beef stock

400g spaghetti

50g grated Parmesan

side salad, to serve

Prep: 10 MINS
Cook: 1 HR, 45 MINS

Method

1)Heat the oil in a large pan and add the onion, celery and carrot.

Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.

2)Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.

3)Add the tomato purée, garlic and thyme, and cook for 1-2 mins more.

Reduce the heat, stir in the stock and season.

Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.

4)Remove the lid and continue cooking for 15 mins.

Meanwhile, cook the pasta following pack instructions.

Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan.

Toss well and add a little pasta water to help the sauce coat the spaghetti.

Serve with a side salad and extra cheese, if you like.

Share This Article