Ragu sauce
Chef:
First 1000 Days
1 tbsp rapeseed oil
1oz / 25g butter
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
8oz / 225g button mushrooms, sliced
4oz / 100g rindless pieces of smoked
streaky bacon, finely chopped
12oz / 350g lean minced beef (quality assured)
1 tbsp tomato purée
2 x 14oz / 400g cans chopped tomatoes
1/2 pint / 300ml beef stock (low salt)
1 tbsp chopped fresh basil
Freshly ground black pepper
Heat the butter and oil in a large sauté pan with a lid until sizzling.
Add the onion, carrots, celery, garlic, mushrooms and bacon.
Sauté over a medium heat for 10 minutes until the vegetables have softened and everything is lightly browned,stirring frequently.
Add the minced beef to the pan,reduce the heat and cook gently for 10 minutes until well browned, stirring to break up any lumps with a wooden spoon.
Stir in the tomato purée, canned tomatoes and half of the stock and bring to the boil, stirring to combine.
Reduce the heat under the pan, half cover with the lid and simmer very gently for about 2 hours or until the meat is meltingly tender, stirring occasionally and adding a little more of the remaining stock as it becomes absorbed.
Add basil to the sauce and mix well to combine, then simmer uncovered for another 30 minutes until the bolognese sauce is well reduced and thickened, stirring frequently.
Season with ground black pepper.
Serve with pasta.
Serves
10
Main ingredients
Beef, Pasta & Noodles, Vegetables
Recipe Type
Dinner, Easy, Kids Food, Pasta/Noodles, One Pot
Level of Difficulty
Easy
