A pan serving tomato ragu for pasta

Beef mince & tomato ragu

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Prep: 15 mins Cook: 3 hrs

Easy

Serves 4

Make the mince base beforehand and freeze it so you can cook a speedy spaghetti dish during a busy week. It's ideal for feeding the family

Nutrition and extra info

  • Mince base only

Nutrition: Per serving

  • kcal681
  • fat21g
  • saturates9g
  • carbs79g
  • sugars8g
  • fibre7g
  • protein40g
  • salt0.5g
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Ingredients

  • 400g spaghetti or other pasta
  • 100g cherry tomatoes, quartered (use a mix of colours)
  • 1 tbsp mascarpone
  • 1 bunch basil, roughly chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the mince base

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • ½ celery stick, finely sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 small carrot, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500g beef mince, 10% fat
  • 3 tbsp tomato & vegetable purée
  • 200ml passata
  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

  1. Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.

  2. Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)

  3. Cook the spaghetti following pack instructions.

  4. Tip the mince base into a pan and bring it to a simmer. Add the cherry tomatoes and cook for 1 min, then stir through the mascarpone and basil. Serve over the spaghetti and top with parmesan, if you like.

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