Beef ragu

Sarah Jacobs

Ingredients

  • 500 g lean minced beef
  • 1 onion
  • 2 sticks celery
  • 2 medium carrots
  • Garlic (1 or 2 cloves)
  • Italian herbs
  • 400 ml vegetable stock (or red wine)
  • 200 ml chopped tomatoes
  • 3 tablespoons tomato puree
  • Pepper

Directions

  • Gather ingredients
  • Chop the onion, celery & carrot into small chunks.
  • Add to sauté pan with some oil and fry gently for 10 minutes
  • Add the mince and fry til brown
  • Add the garlic, herbs,tomato purée, vegetable stock,pepper and tomatoes. Cover with a lid and simmer for 1 - 1.5 hours
  • Serve with pasta of your choice and Parmesan