Portly Cooks | Beef Ragu with Spaghetti

Ultimate comfort food for when you’ve had a long day or a it’s a bit chilly outside. This one does need a little of time though, so maybe a Sunday night for Monday dins?

Serves 2

  • 250g Beef mince
  • Half an onion (chopped)
  • 1 rasher bacon (chopped)
  • 1 field mushroom (chopped)
  • 1 tin chopped tomatoes
  • 1 tbsp Ketchup
  • 1 tap Tomato Puree
  • Beef oxo
  • 1 tbsp Worcestershire sauce
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 large glass Red Wine

Fry off the beef, bacon, onion and mushrooms. Once the bacon begins to brown a little add the tomatoes stir well then add the rest of the ingredients; simmer for about 20 minutes stirring occasionally until the sauce is reduced and thick. Here’s the bit that needs a little bit of time. Store in the fridge overnight so that they flavours can relax and get to know each other. Next day cook 85g Spaghetti per person and reheat the ragu and put the cooked pasta into the sauce and serve!


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