Ragu

So the other day I made this bad boy. You simmer it for like four hours to make the texture nice and fine and oh so yummy :) Might not be pretty enough to be a contender on Masterchef but it's pretty damn tasty for a commoner like me!

Plenty veg to help towards that five a day - bonus

Meal for two

Ingredients:

2 onions (large), chopped
2 carrots (large), chopped
2 sticks celery, chopped
500g minced beef
100g pancetta
4 tablespoons olive oil
80g butter 
100ml single cream
half glass white wine
380ml beef stock ( i.e. 2 oxo cubes + water)
2 tablespoons tomato puree

Method:

1. Melt the olive oil and butter in a large saucepan. Add the onions, celery, and carrots and cook until lightly soft (onions starting to brown) – about 5 mins. Season with salt and pepper too.
2. Add the pancetta and mince and cook until the mince is lightly browned – again about 5 minutes. Then add the wine and let it reduce. 
3. Then, add the beef stock and tomato puree, and then let the mixture simmer. The longer the mixture simmers for, the finer the texture of the meat will be. I like to do it for at least 2 hours; I have had excellent results with 4 hours. If you need to, you can add water during the long simmering time to ensure the mixture doesn’t get too dry.
4. 15 minutes before serving, take the mixture off the heat and add the cream.
5. Serve with tagliatelle + sprinkle with fresh parmesan.

The recipe was given to us by one of James' Bike Polo friends. What a hit it has become! Defo one to add to the usual suspects when it comes to tea. Officially this recipe serves eight but if you are wanting nice big servings then I would say four.

Hope you enjoy!

xx