Beef ragu with spaghetti

Beef ragu with spaghetti

By
From
My Grandma's Kitchen
Serves
4

At dinnertime Grandma writes us a menu with extravagant dishes – tonight’s one is ‘ragu’. But actually it’s just a sauce for spaghetti and, since he’s been good, we share it with Teddy.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 small brown onion, finely chopped
1 carrot, diced
1 celery stalk, diced
1 rasher free-range bacon, rind removed and diced
1 garlic clove, crushed
500g beef mince
1 cup beef stock
1 cup tomato passata
salt and freshly ground black pepper
375g spaghetti
grated parmesan cheese, to serve

Method

  1. Heat the oil in a large saucepan over low–medium heat. Add the onion, carrot, celery, bacon and garlic. Cook, stirring, for 6–7 minutes, or until the onion is soft. Increase the heat to medium–high, add the mince and cook, stirring, for a further 3–4 minutes, or until mince begins to brown. Stir in the stock and passata and bring to the boil. Reduce the heat and simmer uncovered, stirring occasionally, for 45 minutes, or until the sauce has reduced to desired consistency. Season with salt and pepper to taste.
  2. Cook the pasta according to the instructions on the packet. Drain and divide between 4 bowls. Spoon over the beef ragu, sprinkle with parmesan cheese and serve.
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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