One of my all time favourite meals is pasta with a beef ragù (a bit like a spag bol). Comforting, delicious and a crowd pleaser, this dish is simple to make but the more time you spend on it, the more pay off in deliciousness you’ll get.
The reason there aren’t exact measurements for some of the ingredients is because a lot of this recipe is made through TASTE. It’s all down to slowly cooking, trying and and adding whatever you think it needs to give it a balanced full flavour.
So pour yourself a glass of red (it’s in the recipe anyway), put on some music and make a meal that will have everyone asking for seconds.
- 500g beef mince
- olive oil
- a finely chopped red onion
- a finely chopped carrot
- beef stock cube
- a good glug of red wine
- chilli seeds
1- Add a good glug of olive oil to a pan and then add your mince and cook until brown.
2- Drain the fat and set aside.
3- Fry the garlic, onion and carrot in olive oil and once softened re-add the mince.
4- Add a decent amount of passata, about a third of the stock cube dissolved in water and a good glug of red wine.
5- Turn down the heat and season with salt and pepper and add as many chilli seeds as you like (but use them to add to the flavour as opposed to making it spicy like a chilli).
6- Here is where the magic happens. Stir the ingredients together and taste so you can add more passata/wine/beef stock/water to create a rich and deep flavour. You shouldn’t be able to taste one flavour more than another.
7- Continue to cook on a very low heat for a minimum for another 15 minutes (but the longer the better), occasionally stirring and tasting to see if any more passata/beef stock/wine need to be added.
8- Serve with your favourite pasta and top with a drizzle of olive oil and a load of parmesan because cheese is life.