Hearty ragu
August 25, 2017
: 2-4
: 30 min
: 2 hr
: 2 hr 30 min
: easy
The depth of flavour in this ragu is simply wonderful & I use it for a number of different dishes e.g. lasagne, stuffed capsicums/zuccinis and courgette bolognese. The secret is in the 2 anchovies that are added at the beginning - and a small piece of sweet potato - enjoy!
Ingredients
- 400 grams organic beef mince
- 1TB olive oil
- 1 carrot
- 1 onion
- 2-4- cloves garlic
- 2 anchovies
- 1 tin crushed tomatoes
- a decent squirt of tomato paste
- 300 mls of pasta
- 1 beef stock cube dissolved in 2
- 100mls of hot water
- 100mls of good red wine (if you wouldn't drink it then don't cook with it)
Directions
- Step 1 Chop onion, garlic, carrot and sweet potato in a chopper. Heat olive oil and cook the vegetables until soft.
- Step 2 Add the anchovies and let them melt down, then add the minced beef and cook, stirring well until brown.
- Step 3 Add the tomato paste, crushed tomatoes, passata, wine, beef stock and stir well.
- Step 4 Leave to simmer away for between 45 minutes to 2 hours – or until most of the liquid has evaporated and you’re left with a thick, hearty sauce.
