Twice Cooked Beef Ragout with Courgette and Carrot ‘Spaghetti’

Beef Ragout

As some of you may know I was given a Spiralizer recently, and as you can see it’s getting plenty of use! I’ve been meaning to try this one out for a little while. It’s a twice cooked Beef Ragout, I think it helps the flavour develop and also it can be made well in advance and ready to go in minutes!

It’s like that thing with chilli the longer you leave it the more the flavour develops and also the hotter it gets!  So I applied this theory to the ragout, you know? It works! I cooked this in the same day but it works just as well if you freeze it to use on a busy evening when you’re pressed for time (you can cook it from frozen too).

  • 185g Lean Steak Mince
  • 2 large field mushrooms (minced)
  • 1 can of chopped tomatoes
  • 1 small red onion sliced
  • 2 tbsp tomato ketchup
  • A drizzle of balsamic vinegar
  • ½ tsp smoked paprika
  • 1 large glass of red wine
  • 1 clove of garlic
  • Seasoning
  • ½ carrot
  • ½ courgette

As always I got my wok out for this. I have an obsession with it but, it’s such a versatile pan! You can do everything in it.  Before you get going you’re going to need to get everything ready.  Start off by peeling the mushrooms and blitzing them in a blender until they’re finely chopped. Then sort out your onion and open your tomatoes.

Heat a little oil in your wok or pan or whatever you fancy using! Lightly fry the beef mince until it has just changed colour and then add the mushrooms, garlic and onions along with good amount of seasoning and the smoked paprika.

Cook this for around 5 minutes and then add your tomatoes, wine and balsamic vinegar.  Now turn the heat up and reduce all of the liquids until the sauce becomes thick and all the flavours have combined to make it amazing!

Transfer the ragout to some foil trays and leave in the fridge for the rest of the day or put it in the freezer until you need it.  If you’re cooking from frozen cook the ragout at 180 for around half an hour. If like me you’re cooking it fresh 20 minutes at 200 should be just about right, although every oven is different so make sure that it is hot all the way through!

While the ragout is in the oven you can start making your ‘spaghetti’. If you have a spiralizer, stick the veg in and get turning to make nice long threads of vegetables! If you don’t have one, using a peeler peel the veg into strips and then cut into even thinner strips lengthways along the vegetable shavings.

Once they’re done you can either stick them in the oven with a drizzle of oil to heat them through, you can eat them raw with the ragout for some real texture contrasts or you can lightly stir fry them until they become soft!  Once everything is ready plate up, This recipe should make enough for two people to enjoy!


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