Rich ragu recipe | Good Food

Rich ragu

1 tbsp olive oil
1 onion
halved and finely chopped
1 celery stick
finely diced
1 large carrot
finely diced
600g pack minced beef steak
3 tbsp tomato purée
2 garlic cloves
finely grated
2 tsp fresh thyme leaves
150ml red wine
(or use extra beef stock)
500ml beef stock
400g spaghetti
50g grated parmesan
plus extra to serve (optional)
side salad
to serve

Method

step 1
Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
step 2
Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
step 3
Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
step 4
Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.