Rich Mince Ragu
By Al.E
Great mince which can be used as the basis for lots of dishes: cottage pie, spaghetti bolagnese, lasagne, pasta with ragu - or just as mince and mash!
Ingredients
- 100g smoked pancetta, roughly chopped
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 2 sticks celery, finely chopped
- 1kg good-quality beef mince
- Small glass of red wine
- 140g tomato purée
- 500ml of boiling water
- 2 beef stock cubes
- 2-3 bay leaves
Details
servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 200mins
Cost Average budget
Preparation
Step 1
Put a large pan on a medium heat. Once hot add the smoked pancetta and fry for 2-3 minutes on a low heat, or until starting to crisp up.
Step 2
Add the onion, carrot and celery. Cook slowly for about 10 minutes with lid on (stirring occasionally), until soft and translucent.
Step 3
Add mince to the pan, stirring occasionally until the beef has browned.
Step 4
Add a good glug of red wine and keep stirring to burn off the alcohol.
Step 5
Stir in the tomato purée, and then add the boiling water, stock cubes and the bay leaves. Put the lid on and simmer for 3 hours.
This freezes really well so it's worth making a big batch and saving some for later.
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