Beef Ragu

 

Sometimes when it's hot you still want a robust, cooked dinner but you don't want to be sweating over the oven or hob when you get home from work.

I adapted this recipe from Jamie Oliver's website;  he says it will feed a family for three days served over pasta, with mashed potato or crusty bread. I had mine with pasta and put the leftovers in the freezer for another day.

I didn't use all the ingredients from Jamie's recipe - for instance I don't like celery - so for his full recipe check out the link above. Or for my version, which is a bit quicker and I think just as  tasty, read on...

Serves 4

1 tbsp oil

6 rashers bacon, chopped

1 red onion, finely chopped

1 clove garlic, crushed

2 carrots, grated

750g minced beef

1 glass red wine

400g tin tomatoes

1 bay leaf

1 tsp oregano

salt and pepper to taste

Heat the oil in a pan and fry the bacon, onion and garlic.

Then add the grated carrot and minced beef and cook, stirring occasionally, until the mince has browned.

Add the bay leaf, oregano, seasoning, wine and tomatoes and simmer for about 30 mins until most of the liquid has been absorbed. Remove the bay leaf before serving.

This is a great way to sneak in some hidden veg like the grated carrot; you could experiment and see what other veg you can add as well. As well as Jamie's suggestions of pasta, mash or crusty bread I think this would be nice with rice (a bit like a chilli) or in a baked potato. It's really versatile and you can make a huge pot at the weekend and have it for dinner when you get home from work.