Beef Ragu With Vegetables

Beef Ragu With Vegetables

A practical Beef Ragu With Vegetables recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.

Total time: 50 minutes

Ingredients

• 1 Tbsp Olive Oil
• 2 Onions, Chopped
• 2 Celery Sticks, Finely Chopped
• 675G/1Lb 8Oz Beef Mince
• 2 Garlic Cloves, Crushed
• 2 Tbsp Tomato Puree
• 2 X 400G Tins Chopped Tomatoes
• 350-500Ml/12-18Fl Oz Beef Stock
• 2 Tsp Worcestershire Sauce
• 2 Tsp Redcurrant Jelly
• 1 Tbsp Butter
• 250G/9Oz Chestnut Mushrooms, Sliced
• 1 Tbsp Chopped Fresh Thyme Leaves
• 225G/8Oz Penne Pasta
• 50G/1 3/4Oz Cheddar, Grated
• 30G/1Oz Parmesan, Grated
• Salt And Freshly Ground Black Pepper
• Green Or Tomato Salad, To Serve

Method

1. Heat 1 tbsp oil in a pan and cook the onions and celery over a medium heat for 3 4 minutes or until soft.
2. Add the beef and cook for 2 3 minutes.
3. Add the cloves and tomato puree and cook for 2 3 minutes.
4. Add the tomatoes, stock, worcestershire sauce and redcurrant jelly.
5. Bring to the boil, reduce heat and simmer for 20 minutes or until the sauce thickens slightly.
6. Melt the butter in a pan and saute the mushrooms and thyme until the mushrooms begin to soften and then remove from the heat and set aside.
7. Cook the pasta in boiling salted water according to package directions.
8. Drain and put back into the pan, add the cheeses and sauce and toss well.
9. Season to taste.
10. Serve with salad on the side.

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