Easy Mince Ragu Recipes

EASY MINCE RAGU

Easy mince ragu image

Whip up a pot of our wonderful mince ragu, serve half for dinner and freeze the rest. Great for midweek meals in a hurry!

Provided by delicious. magazine

Yield Serves 8

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
2 large onions, finely chopped
4 celery sticks, finely chopped
2 carrots, finely chopped
3 garlic cloves, finely chopped
1kg free-range British pork mince or free-range British beef mince
2 bay leaves
3 anchovy fillets, finely chopped
1 tbsp Worcestershire sauce
400ml red wine
2 x 400g tins chopped tomatoes
Fresh basil, roughly chopped, and grated parmesan to serve

Steps:

Heat the oil in a large deep frying pan over a medium-high heat and fry the onions, celery and carrots with a pinch of salt for 15 minutes, stirring, until softened. Add the garlic and cook for another minute, then add the mince, stirring to break it up, and fry for 10-15 minutes until browned and most of the juices have bubbled away.
Stir in the bay leaves, anchovies, Worcestershire sauce, red wine and chopped tomatoes, season well with salt and pepper, then simmer gently for 30 minutes. Serve half the ragù with the basil and parmesan over spaghetti or on jacket potatoes. Freeze the rest.

Nutrition Facts : Calories 311kcals, Fat 15.2g (4.9g saturated), Protein 25.6g, Carbohydrate 7.4g (6.4g sugars), Fiber 2.5g

ITALIAN BEEF RAGU

Italian Beef Ragu image

A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Provided by Emily Kemp

Categories Main Course

Time 2h45m

Number Of Ingredients 10

Ingredients

1 carrot
1 white onion
1 stalk celery
8.8 oz 250g ground beef (mince) ((250g))
8.8 oz 250g ground pork (mince) ((250g))
2 cups sieved tomatoes (passata) ((470g))
1 cup (230ml) red wine ((240ml))
4 cups beef stock ((1 litre))
1 tbsp olive oil
1 pinch salt and pepper

Steps:

Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
To serve with pasta add cooked pasta into the ragu and toss or use as desired.

Nutrition Facts : Calories 547 kcal, Carbohydrate 12 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 457 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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