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Ben's beef Ragu

By Monica29 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Slow cooked rich ragu


  • 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


  • STEP 1
    Preheat fan over to 140C (160C conventional) Heat the olive oil in a large casserole and fry the lardons until slightly brown.
  • STEP 2
    Add the onion and garlic and fry until softened.
  • STEP 3
    Add the mince meat until just turning brown.
  • STEP 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.
  • STEP 5
    Cook in oven for 2 hours. Check the sauce occasionally and stir. Add a little water if looking too dry.
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