Beef mince & tomato ragu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g spaghettior other pasta
- 100g cherry tomatoesquartered (use a mix of colours)
- 1 tbsp mascarpone
- 1 bunch basilroughly chopped
- parmesanto serve
For the mince base
- 1 tbsp olive oil
- 1 small onionfinely chopped
- 1 garlic clovecrushed
- ½ celerystick, finely sliced
- 1 small carrotfinely chopped
- 500g beef mince10% fat
- 3 tbsp tomato & vegetable purée
- 200ml passata
- 50ml milk
Nutrition: Per serving
- kcal681
- fat21g
- saturates9g
- carbs79g
- sugars8g
- fibre7g
- protein40g
- salt0.5g
Method
step 1
Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
step 2
Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
step 3
Cook the spaghetti following pack instructions.
step 4
Tip the mince base into a pan and bring it to a simmer. Add the cherry tomatoes and cook for 1 min, then stir through the mascarpone and basil. Serve over the spaghetti and top with parmesan, if you like.
