Bolognese — Proper Ragu
No pasta needed. Pour it over courgetti, cauliflower mash, or just eat it with a spoon. Nobody's judging.
Ingredients
Makes 6 portions
- 750.00 grams beef mince
- 1.00 piece(s) onion , finely diced
- 1.00 piece(s) celery stick , finely diced
- 3.00 clove(s) garlic cloves , minced
- 2.00 tin(s) tinned chopped tomatoes
- 2.00 tablespoon tomato puree
- 2.00 teaspoon dried oregano
- 1.00 tablespoon olive oil
- 20.00 grams butter
Per portion
Method
-
1
Heat olive oil over high heat. Brown the mince in batches — don't crowd the pan. Remove.
⏱ About 8 mins
-
2
Add the butter. Soften the onion and celery for 5 minutes.
⏱ About 5 mins
-
3
Add the garlic and tomato puree. Stir for 1 minute.
⏱ About 1 mins
-
4
Return the mince. Add the tinned tomatoes and oregano. Stir well.
-
5
Bring to a simmer. Cook on low for 45 minutes, stirring occasionally.
⏱ About 45 mins
💡 Low and slow. The longer you go, the richer it gets. An hour is even better if you have time.
-
6
Season generously. The butter stirred through at the end is the Italian secret — it rounds everything out.
📦 Batch Cooking Guide
Storage
Fridge 4 days. Freezes perfectly for 3 months.
Reheating
Pan or microwave. Add a splash of water if it's thickened.
Serving ideas through the week
Day 1: Over courgetti. Day 2: On cauliflower mash. Day 3: Stuffed in peppers with cheese on top. Day 4: As a cottage pie base with cauliflower mash topping.
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