No image available
Member recipe

Ben's beef Ragu

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 2 hours and 15 minutes

Skill level

Easy

Servings

Serves 4

Slow cooked rich ragu

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4-500g mince beef
  • 120g bacon lardons
  • 1kg passata
  • squeeze of tomato purée
  • 2 cloves of garlic finely chopped
  • 1 onion finely chopped
  • 2 medium carrots chopped
  • 2 celery sticks chopped
  • 1 green pepper chopped
  • 250g mushrooms chopped
  • 1 tablespoon of (Italian) mixed herbs
  • 3 bay leaves
  • 1 tablespoon of olive oil

Method

  1. Preheat fan over to 140C (160C conventional) Heat the olive oil in a large casserole and fry the lardons until slightly brown.

  2. Add the onion and garlic and fry until softened.

  3. Add the mince meat until just turning brown.

  4. Now add the passata, tomato purée and the rest of the vegetables. Add the herbs and season well with pepper and a little salt. Bring to a gentle simmer and put in the oven with a lid on.

  5. Cook in oven for 2 hours. Check the sauce occasionally and stir. Add a little water if looking too dry.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.