A deeply flavourful and comforting beef ragu, perfect for batch cooking. Packed with lean protein and nutrient-rich vegetables like carrots and celery, this rich sauce is irresistible served over pasta or creamy mash.
5% fat
approx 2 medium
for cooking
Dice the onion and celery. Slice the carrots into halves. Crush the garlic cloves.
Heat the extra virgin olive oil in a large pot or casserole dish over medium-high heat. Add the lean beef mince and cook, breaking it up with a spoon, until fully browned. Drain off any excess fat and set the meat aside.
Reduce the heat to medium. Add the diced onion, celery, and sliced carrot to the pot. Cook gently for 8 to 10 minutes until the vegetables have softened.
Stir in the crushed garlic and tomato puree, cooking for 1 minute until fragrant. Sprinkle the plain flour over the vegetables and stir well to coat everything.
Gradually pour in the beef stock, stirring constantly to prevent lumps from forming. Return the browned mince to the pot.
Stir in the passata, Worcestershire sauce, marjoram, and dried parsley. Season generously with salt and black pepper. Bring the mixture to a gentle simmer.
Cover the pot and cook on low heat for at least 90 minutes, stirring occasionally, until the sauce is thick and the meat is tender.
Check the seasoning before serving. This ragu is excellent served with pasta, polenta, or mashed potato.
For a deeper flavour, add a splash of red wine (about 100ml) after browning the mince and let it reduce completely before adding the stock.
This ragu freezes exceptionally well. Divide leftovers into individual portions once cooled and freeze for up to 3 months.
Ensure you properly brown the mince in batches if necessary; this step is crucial for developing a rich, savoury flavour base.