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How to make fast beef ragout

Quick beef ragù

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

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.

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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-- بارگیری کد امنیتی --