Really Rich Ragu


10 Minutes Prep - 1 Hour 45 Minutes Cooking

Serves 2


1 tbsp olive oil

1 onion halved and chopped

1 celery stick diced

1 large carrot diced

600 g of diced steak

3 tbsp tomato pureé

2 grated garlic cloves

2 tsp fresh thyme leaves

150 ml red wine (you can replace with beef stock)

500ml beef stock

400g pasta (we chose pappardelle)

Grated parmesan (optional)


Step 1.

Heat oil in a large pan and add your onion, celery and carrot and fry over a medium heat for 10 minutes until they start to develop a colour and soften

Step 2.

Stir in the mince, breaking up the meat as you cook until browned

Step 3.

Add your garlic, thyme and pureé and cook for a further 2 minutes

Step 4.

Pour in your wine and increase the heat to burn off the alcohol

Step 5.

Reduce the heat and stir in your stock

Step 6.

Cover tightly with a lid and leave to gently cook for 1 hour 15 minutes until the sauce has thickened

Step 7.

Remove your lid and continue cooking for 15mintues, whilst doing this, cook your pasta.

Step 8.

Drain your pasta and immediately toss in your sauce before serving