Beef Ragù Pasta
A delicious beef ragù pasta dish made with minced beef, pancetta, and a rich tomato sauce.
Equipment
- large saucepan
Ingredients
- 500 g beef mince
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 100 g smoked, cubed pancetta
- 300 ml red wine
- 2 x 400 g cans of chopped tomatoes
- 1 tablespoon tomato purée
- 300 ml beef stock
- 1 tablespoon dried oregano
- small pinch of sugar
- 300 g spaghetti
- small bunch of fresh basil, leaves torn
- Grated Parmesan cheese, for serving
- Sea salt
- Black pepper
Instructions
- Heat a large saucepan, add a dash of oil, then fry the mince for 5–6 minutes over a high heat until browned.
- Add the onions, garlic and pancetta and cook for another 6–7 minutes, then pour in the red wine.
- Continue to cook until the liquid has reduced by half.
- Add the tomatoes, tomato purée, stock and oregano and mix well.
- Bring the sauce to a simmer, then cover and cook over a low heat for 1 ½ hours.
- Season with salt, pepper and a small pinch of sugar.
- Cook the pasta in plenty of salted boiling water according to the packet instructions, then drain.
- Toss it with the ragù sauce and fresh basil, then serve with grated Parmesan.
Notes
Best served with garlic bread.
Nutrition
Serving: 1plateCarbohydrates: 75gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg
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