Best Ever Beef Ragu
Best Ever Beef Ragu

Ingredients

Method

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 chopped garlic cloves
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 200g smoked bacon lardons
  • 500g beef mince
  • 2 tbsp tomato puree
  • 1 x 400g tin of tomatoes
  • 150ml red wine
  • Handful of torn basil
  • Salt and pepper
  • 4 tbsp parmesan
  • Your choice of pasta, cooked al dente, to serve
  • Heat the oil in a large casserole, add the onions and garlic, and fry for 3 minutes. Add the carrot and celery, fry for 3 more minutes, then add the bacon for 2 minutes. Add the beef mince and fry until coloured, then stir in the tomato puree, tin of tomatoes, and the wine. Bring to the boil.
  • Stir in half of the basil, then reduce the heat until simmering. Allow to simmer away for 45 minutes and thicken slowly. Season well, then stir in the remaining basil just before stirring through your pasta. Top with parmesan... Perfection!
30 mins
4 serving
This recipe pairs perfectly with the Sierra Grande Pinot Noir 2020 from Central Valley, Chile.

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