Beef Ragu

by Collette White | 11 June, 2019

Good Morning friends! I hope this finds you all well, happy Tuesday! This recipe doesn’t need much explaining. It’s my version of the traditional, comfort meal, Ragu. Unfortunately I can not eat it due to tomato & other intolerances, however, I love making it for my family as, to me, it strangely feels like I am doing ‘real’ and old fashioned cooking! Plus my home smells amazing and I love the silence as everyone is happily appreciating & enjoying dinner! I hope you love it also! 

Ingredients

2 tblspns oil of choice

1 large brown onion – finely diced

4 cloves garlic – crushed

4 long rashes bacon – sliced 1/2cm strips

1/2 kg beef mince

2 medium carrots – peeled and grated

2 long stalks celery – finely diced

20 cherry tomatoes

½ cup red wine

½ cup tomato paste

400g tin tomatoes crushed

2 tblspns balsamic vinegar

400ml bone broth

½ tblspn rapadura

 

To serve:

Pasta of choice

Fresh herbs eg basil, thyme and oregano

Shaved Parmesan

Method

Heat a large frypan on medium – high.

Add the oil, onion and garlic and stir for 2 minutes, until translucent, do not burn.

Add the bacon and stir for a further 2 minutes.

Add the mince and cook for 2-3 minutes or until ¾ cooked.

Add carrot, celery and cherry tomatoes and mix well.

Add the remaining ingredients except for the ‘to serve’ section and mix gently but thoroughly.

Bring this mixture to the boil whilst stirring constantly, once boiling, reduce heat to medium – low and simmer for 1 hour – stir 2-3 times during this process.

Once the hour is almost done, cook your pasta and drain it well.

  • PLEASE SEE notes below about removing half the ragu sauce first BEFORE you add the pasta

Add your cooked pasta to the ragu sauce and mix gently but thoroughly. Serve topped with fresh herbs and parmesan.

 

Notes

  • I threw my onion and garlic then afterwards, carrot and celery into my TMX instead of cutting and grating
  • My 20 cherry tomatoes have been home grown and rather small, if you have larger ones, you can use 10 and cut them in half, otherwise I would leave them whole
  • If you don’t have bone broth you can use stock of choice
  • You can leave out the wine, however, it does add a richness to the flavour and the alcohol does cook out as it is cooked for so long
  • Swap rapadura for brown sugar or coconut sugar
  • You can throw everything in at the one time rather than how I make it, however, I do find my way allows the ingredients the chance to be more flavourful
  • I use egg tagliatelle pasta for this dish as it seems to work really well – depending on your intolerances, use pasta of choice
  • You don’t need as much ‘mince’ mixture through the pasta like you normally would with a bolognaise (although by all means you can if you wish!) – so I make this amount and once cooked (before adding the pasta), I remove half to freeze for another nights meal
  • To the other half left, I add 625g of cooked tagliatelle pasta
  • About the pasta I use: you get 4 x ‘balls’ of pasta per 250g packet – I use 10 balls – leaving 2 for another night. This feeds my hubby and our 4 children (ages, 16yrs, 14yrs and 8yrs x 2) – once again, please use pasta of choice depending on preferences and intolerances
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon. Take Care of You,