Beef Ragù with tagliatelle
White pasta, dry
½ teaspoons, level
Bay leaf, dry
2 tablespoons, level
Extra lean beef mince (5% fat), raw
- To make the ragù, heat a large non-stick frying pan until hot. Add the mince and cook over a high heat for 5 minutes, stirring and breaking up the meat as it cooks. Tip into a large saucepan. Heat the oil in the same frying pan, add the onion, carrots and celery and cook over a low heat for 10 minutes, or until perfectly softened. Add a splash of water if needed.
- Stir in the garlic and oregano and cook for 2 minutes. Transfer the mixture to the saucepan, add the remaining ingredients and stir in 500 ml water. Season well, bring to the boil and then simmer for 45 minutes, stirring occasionally, until very rich and thickened.
- When the ragù is ready, cook the pasta according to the packet instructions and drain. Divide among 4 warmed, shallow bowls and top with the sauce.