- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, halved and finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 celery stick, finely diced
- 1 large carrot, finely diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 600g pack minced beef steak
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 3 tbsp tomato purée
- 2 garlic cloves, finely grated
- 2 tsp fresh thyme leaves
- 150ml red wine (or use extra beef stock)
- 500ml beef stock
- 400g spaghetti
- 50g grated parmesan, plus extra to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- side salad, to serve
Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.
Ingredient swapsThis recipe uses minced beef but you can use pork, or half of each. If you'd rather not add red wine, replace with extra beef stock. Smoked bacon also makes a tasty addition.