Ragu Bolognese

Ragu Bolognese

285kcal per serving
30 mins
4servings
Main Ingredients Beef
Preferences Under 300 calories Dinner
Allergens Contains celery Contains milk

ingredients

  • 500g lean beef mince
  • 1 onion, finely diced
  • 2 carrot, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, finely diced
  • 2 tsp rapeseed oil
  • 3 tbsp red wine
  • 2 heaped tbsp tomato puree
  • 600g tinned chopped tomatoes
  • 150ml prepared beef stock
  • 2 thyme sprigs
  • 1 bay leaf
  • 20g pecorino, shavings

Contains: Celery, Milk

nutrition facts

Per average serving:
energy 285 kJ / 285 kcal
14 %
fat 13 g
19 %
saturates 4.8 g
24 %
Sugars 8.1 g
9 %
salt 1.1 g
18 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Preheat the oven to 150°C.

  2. Place a suitable size pan over a medium-high heat and add the rapeseed oil. Brown the beef mince in the hot pan, remove and set aside.

  3. Add the onion, carrot and celery to the same pan and continue to cook over a medium heat for 5-8 minutes. Add the wine and reduce by half. Add the beef back in to the pan with the tomato puree, chopped tomatoes and beef stock, bring to a gentle simmer.

  4. Add the thyme and the bay leaf. Cover the pan with a tight fitting lid and place into the preheated oven for 1.5 hours (or cook on the hob). Remove the ragu from the oven, uncover and return to the oven for a further 30-40 minutes to reduce. Remove from the oven, discard the bay leaf and thyme and serve with pasta of your choice, topped with the freshly grated pecorino.

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.