Beef mince & tomato ragu
Ingredients
- 400g spaghetti or other pasta
- 100g cherry tomatoes quartered (use a mix of colours)
- 1 tbsp mascarpone
- 1 bunch basil roughly chopped
- parmesan to serve
For the mince base
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 garlic clove crushed
- ½ celery stick, finely sliced
- 1 small carrot finely chopped
- 500g beef mince 10% fat
- 3 tbsp tomato & vegetable purée
- 200ml passata
- 50ml milk
Instructions
- 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.
- 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.)
- 3
Cook the spaghetti following pack instructions.
- 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.
Nutrition
Per serving (based on 4 servings)
