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Batch minced meat ragù
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Total Time:
1 hour 50 minutes
Versatile and nourishing dish perfect for quick meals - great on its own or in pasta, bread, jacket potato, cottage pie, lasagne, cannelloni, or chilli.
Ingredients:
  • 2 rashers of higher-welfare smoked streaky bacon
  • 1 kg higher-welfare lean minced beef
  • 2 x 400 g tins of beans such as cannellini, aduki, pinto
  • 2 sprigs of fresh rosemary
  • 2 fresh bay leaves
  • Chianti red wine optional
  • 2 large onions
  • 2 large carrots
  • 1 celery heart
  • 1 x 280 g jar of sun-dried tomatoes in oil
  • 2 x 400 g tins of quality plum tomatoes
Instructions:
  • Slice 2 rashers of smoked streaky bacon thinly and place in a large casserole pan with 1 tablespoon of olive oil over medium-high heat. Cook until golden, then add 1kg of minced beef, breaking it up with a wooden spoon. Drain and stir in 2 x 400g tins of beans, finely chop and add leaves from 2 sprigs of fresh rosemary, and 2 fresh bay leaves. Cook for 20 minutes until dark golden, stirring regularly. Add a splash of red wine or water if it starts sticking. Preheat the oven to 200°C/400°F/gas 6. Peel and finely chop 2 large onions, 2 large carrots, and 1 celery heart. Add to the pan and cook for another 15 minutes. Blend the contents of a 280g sun-dried tomato jar with 2 tablespoons of balsamic, then stir 2 tablespoons into the pan. Pour in 2 x 400g tins of plum tomatoes and 2 tins’ worth of water. Bring to a boil, then transfer the pan to the oven and cook uncovered for 1 hour, or until thickened. Season to taste, cool, and portion into containers to store in the fridge or freezer.

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