Yum! Serve with pappardelle and garlic bread. Yum!
Ingredients
- Two tablespoons olive oil
- Large onion, finely diced
- Two carrots, finely diced
- Two celery sticks, finely diced
- Three garlic cloves, crushed
- Two tablespoons tomato puree
- 500-750g beef mince (or stewing steak if you’re feeling fancy)
- Glass of red wine
- Tin chopped tomatoes
- 250-400ml beef stock. Probably towards the higher end.
- Teaspoon dried oregano or mixed herbs. Actually closer to a tablespoon. And a bit more on top.
- One bay leaf
- Salt and pepper
- Splash of milk or cream (optional)
Bonus ingredient
- Parmesan rind
Method
- Veg
Heat oil in a big pan. Medium heat. Add onion, carrot, celery. Cook for about 10 mins until soft, not browned. - More veg
Stir in garlic and tomato puree. Cook for a few minutes. - Beef time
Add the beef. Brown it. Turn the heat up if needed. Break up the mince, if using. - Wine
Pour in the wine and let it bubble. It should smell nice. - Sauce
Add tinned tomatoes, stock, herbs, bay leaf, S&P. If you’re using the bonus ingredient, add it now. Stir it all up. - Cook!
Bring to a gentle simmer, partially or completely covered. Up to you. Cook slowly for at least an hour, preferably closer to two. But keep an eye on it though, add a splash of water or stock if it gets too thick or starts to dry out. - Finish
Fish out the bay leaf and parmesan rind. Add the milk or cream and give it a good stir. Add more S&P if needed.
Important!
- Pasta
Don’t be an animal when serving. When your pasta is cooked, make sure you drop it in the ragu and combine it so the pasta is completely covered. If you spoon pasta into your bowl and just pour the ragu on top, you deserve to be a vegan. - Parmesan
Server with a bucket of parmesan. It’s the law. - Garlic bread
And some of this.