Rich beef ragù
0
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 12 • Difficulty: Easy
This beef ragù is a must-have standby in your freezer. By spending a bit more time on the base recipe, you’ll then be prepared to throw together many ‘no-fuss’ meals like spaghetti, pies or bakes. It’s a family favourite that’s always a winner.
Ingredients
Brown onion
2 large, finely chopped
Carrot(s)
4 medium, finely chopped
Celery
4 stick(s), chopped
Extra lean beef mince, raw
1200 g, (1.2kg)
Mushrooms
600 g, sliced
Garlic
4 clove(s), crushed
Tomato paste
½ cup(s), (130g)
Balsamic vinegar
⅓ cup(s), (80ml)
Canned diced tomatoes
3 400g can, ( 3 x 400g cans)
Vegetable stock cube
2 individual, gluten-free variety, to make 2 cups (500ml stock)
Ground paprika
3 tsp
Fresh basil
1 cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large, deep pot with oil and heat over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 12-15 minutes, until softened.
2
Increase heat to high. Add beef, cook, breaking up lumps with a wooden spoon, for 8-10 minutes, until evenly browned.
3
Add mushrooms, garlic and tomato paste, cook, stirring, for a further 3-5 minutes, until mushrooms are soft. Stir in vinegar, tomatoes, stock and paprika. Season with salt and pepper and bring to the boil. Reduce heat, simmer, stirring occasionally, for 1 hour or until thick. Stir in basil. Remove from heat, cool slightly before portioning and freezing.
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