Quick beef ragù
NUTRITION: PER SERVING
FAT: 11.8G (4G SATURATED)
CARBOHYDRATES: 5.7G (4.9G SUGARS)
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
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.
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.