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SLOW BEEF RAGU

Tomato, herbs & Rebuild

  • REBUILD
  • SERVES 4
  • PREP 15 MIN
  • COOK 1 HR
Slow beef ragu pasta

Rich, glossy and exactly the sort of sauce you should make enough of to eat again tomorrow.

INGREDIENTS

  • 1 1/2 tbsp olive oil
  • 500 g lean minced beef
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • 400 g canned chopped tomatoes
  • 1 jar The Good Gut Rebuild, 500 ml
  • 1 bay leaf
  • 2 thyme sprigs
  • Sea salt and black pepper
  • 400 g pasta, to serve
  • Parmesan and parsley, to finish

METHOD

  1. Heat half the olive oil in a heavy saucepan.
  2. Brown the beef well in batches. Remove.
  3. Add the remaining oil, onion, carrot and celery. Cook for 8 minutes until soft.
  4. Add the garlic and tomato paste and cook for another 2 minutes.
  5. Return the beef.
  6. Add the tomatoes, Rebuild, bay and thyme.
  7. Bring to a gentle simmer.
  8. Cook uncovered for approximately 45 minutes, stirring occasionally, until rich and reduced.
  9. Season to taste.
  10. Toss through cooked pasta with a splash of the pasta cooking water.
  11. Finish with parmesan and parsley.
Fork-twirled pasta with glossy beef ragu — detail
Family-style slow beef ragu — The Good Gut