Beef Ragu
By Morrisons
Published on 03 November 2021
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka.Time and servings
1 hr 25 minsTotal time
4Servings
5 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 2 tsp of olive oil
- 2 cloves of garlic, finely grated
- 650 ml of beef stock, You can use a beef stock cube or alternatively a beef stock pot with 500ml of water.
- 1 bag of frozen vegetables
- 50 g of grated parmesan, You can use any cheese to finish if parmesan is unavailable.
- 400 g of spaghetti, Swap for any pasta you may have like linguinie, penne or tagliatelle.
- 400 g of minced beef, You can use fresh or frozen mince, or Quorn mince instead of beef.
- 3 tbsp of tomato puree
Method
Step 1
Heat the oil in a large pan and add the frozen vegetable base mix. Alternatively, you can use a combination of fresh carrot, swede and onion to make up the same amount. Fry over a medium heat for 5 mins, stirring until softened and starting to colour.Step 2
Stir in the frozen mince and cook until browned for around 5 minutes stirring frequently.Step 3
Stir in the tomato puree, garlic, stock and season. Cover with a tight-fitting lid and leave to cook gently for 45 minutes until the sauce has thickened.Step 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 extra cheese sprinkled on top if you like. Don’t forget to try this ragu base the next time you make a lasagne or moussaka for the family!Step 5
Salt and pepper to season.