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Beef Ragu Pasta Sauce
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Serves: 8 - 10
2 tbsp olive oil
5 rashers No.1 Free Range Beech Smoked Streaky Bacon, cut into 1cm-wide strips
2 onions, finely chopped
2 carrots, finely chopped
2 sticks celery finely chopped
2 cloves garlic, crushed or finely chopped
25g pack fresh basil
2 x 400g packs Aberdeen Angus Beef Mince 15% Fat
4 x 400g cans chopped tomatoes
2 tbsp tomato purée
2 sprigs rosemary or thyme
1 tsp dried oregano
500ml water or red wine
1. Heat the olive oil in a large saucepan and cook the bacon for 12 minutes. Add the onions, carrots, celery, garlic and half the basil sprigs. Cook gently for 10 minutes until the onions are soft and golden.
2. Add the mince and cook for further 10 minutes, stirring occasionally and breaking up the meat until it’s evenly browned, the juices run clear and there is no pink meat.
3. Stir in the canned tomatoes, tomato purée, rosemary or thyme, oregano and 500ml water or wine. Bring to the boil and simmer gently for 1½-2 hours, if necessary, partially covering the pan with a lid or adding more water, until the sauce is thick and darkened. Remove the remaining basil leaves from the stalks and stir into the sauce.
Cook’s tip: The bacon can be swapped for diced smoked pancetta
Typical values per serving:
Per serving (for 8). Gluten free
This recipe was first published in August 2020.