Italian Beef Ragu
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 380g per person. Country of origin: Italy. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 185 kcal
- Protein
- 12 g
- Carbohydrate
- 21 g
- of which sugars
- 4 g
- Fat
- 6 g
- of which saturates
- 2.2 g
- Fibre
- 2 g
- Salt
- 0.75 g
Ingredients
- 650g lean minced beef
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp tomato puree
- 400g chopped tomatoes
- 250ml beef stock
- 280g tagliatelle to serve
- 30g parmesan to serve
Method
Prepare the ingredients and trim any large visible pieces of fat from the beef.
Heat the oil in a heavy pan over a medium-high heat, then brown the beef in batches so it colours rather than steams.
Add the aromatics and spices, stirring until they smell fragrant.
Add the liquids and vegetables, then simmer gently until the beef is tender and the sauce has reduced to a good serving consistency.
Taste, adjust seasoning, and serve with the suggested side. Nutrition values are estimates for planning and will vary with exact ingredients and portion size.
Reviews
Italian Beef Ragu is a keeper for me. Clear method, good portion size, and enough character to make it feel like travel food.
Karen ChambersI liked the balance in Italian Beef Ragu. The beef stayed tender and the seasoning made the whole plate feel generous.
Sarah GoodallThe Italian Beef Ragu worked beautifully and gave a real sense of Italy without feeling difficult for a home kitchen.
Roger Thorogood