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Rich beef ragù

Rich beef ragù

3
Points®
Total Time
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Serves
12
Difficulty
Easy
This beef ragù is a must-have standby in your freezer. By spending a bit more time on the base recipe, you’ll then be prepared to throw together many ‘no-fuss’ meals like spaghetti, pies or bakes. It’s a family favourite that’s always a winner.

Ingredients

Brown onion

2 large, finely chopped

Carrot(s)

4 medium, finely chopped

Celery

4 stick(s), chopped

Extra lean beef mince, raw

1200 g, (1.2kg)

Mushrooms

600 g, sliced

Garlic

4 clove(s), crushed

Tomato paste

½ cup(s), (130g)

Balsamic vinegar

⅓ cup(s), (80ml)

Canned diced tomatoes

3 400g can, ( 3 x 400g cans)

Vegetable stock cube

2 individual, gluten-free variety, to make 2 cups (500ml stock)

Ground paprika

3 tsp

Fresh basil

1 cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large, deep pot with oil and heat over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 12-15 minutes, until softened.
  2. Increase heat to high. Add beef, cook, breaking up lumps with a wooden spoon, for 8-10 minutes, until evenly browned.
  3. Add mushrooms, garlic and tomato paste, cook, stirring, for a further 3-5 minutes, until mushrooms are soft. Stir in vinegar, tomatoes, stock and paprika. Season with salt and pepper and bring to the boil. Reduce heat, simmer, stirring occasionally, for 1 hour or until thick. Stir in basil. Remove from heat, cool slightly before portioning and freezing.

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