Italian Beef & Vegetable Ragù
Method
Heat the olive oil in a large non-stick skillet or saucepan over medium heat.
Add the onion, carrot and celery and cook for 5 minutes until softened.
Add the courgette and cook for another 3 minutes.
Add the garlic and cook for 30 seconds until fragrant.
Add the lean beef mince and cook for 5–6 minutes, breaking it up with a spoon until browned.
Stir in the tomato paste, chopped tomatoes, stock, oregano, basil, salt and black pepper.
Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender.
Stir in the fresh basil and parsley just before serving.
Dice the vegetables quite finely so they blend naturally into the ragù and create a rich, thick texture. This also makes the dish especially convenient for meal prep, as the flavours become even better after resting.
Nutrition Facts
Per serving
