Beef mince & tomato ragu
Make the mince base beforehand and freeze it so you can cook a speedy spaghetti dish during a busy week. It's ideal for feeding the family
Smoky black bean chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1-2 tsp chipotle paste
- 400g black beansor kidney beans, drained
- small bunch corianderchopped
- 4 (or more) tortilla bowls(we used Old El Paso Stand ’n’ Stuff)
- 1 avocadosliced
- 1 limejuiced
- soured creamto serve
- grated cheddarto serve
For the mince base
- 1 tbsp olive oil
- 1 small onionfinely chopped
- 1 garlic clovecrushed
- ½ celerystick, finely sliced
- 1 small carrotfinely chopped
- 500g beef mince10% fat
- 3 tbsp tomato & vegetable purée
- 200ml passata
- 50ml milk
Nutrition: Per serving
- kcal478
- fat24g
- saturates8g
- carbs28g
- sugars6g
- fibre9g
- protein34g
- salt0.7g
Method
step 1
Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
step 2
Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
step 3
Put the mince base in a pan and add 1 tsp chipotle paste, bring to a simmer and taste it – add the other tsp if you need to. Stir in the black beans and cook for 5 mins, then stir in the coriander.
step 4
Warm the tortilla bowls in a low oven. Serve the bowls filled with chilli and add the avocado, a squeeze of lime, soured cream and cheese.
