Beef ragù with red wine
Etymologically the word derives from the French ragoût, a noun derived from ragoûter (to revive the taste), so it should be tasty!
- 400g dried pasta or 520g fresh pasta
- 2 tablespoons olive oil
- 1 large onion, peeled and sliced
- 2 sticks of celery, strings removed with a mandoline and cut into moons
- 1 clove of Garlic, peeled and crushed
- 450 g lean minced beef
- 500 ml vegetable stock
- 1 tablespoon plain flour
- 150 ml red wine
- 1 tablespoon of tomato puree
- 2 bay leaves
- sea salt and freshly ground black pepper
- Add the oil and a grind of black pepper to a pan, heat the oil and gently sauté the onions, celery and garlic for 7 minutes until translucent
- Remove and reserve the onions, garlic and celery
- Turn the heat up and add a little more oil if necessary
- Fry off the beef until browned, about 8 minutes
- Return the onions, celery and garlic and stir in the flour.
- Add the stock, wine, bay leaves and tomato puree. Bring to the boil, then reduce the heat and simmer gently, uncovered for 45 minutes or until reduced.
- Add a little boiling water if it gets dry too early
- Meanwhile cook the pasta as directed - or in plenty of boiling water for 8 to 10 minutes - drain well and add a splash of olive oil
- Remove the bay leaves from the ragù, season to taste
This freezes well, so why not make double.
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