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Member recipe

Ben's beef Ragu

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Cooking time

Prep: 15 minutes Cook: 2 hours and 15 minutes

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Serves 4

Slow cooked rich ragu

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  • 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


  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.

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