Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Slow-simmered beef sauce — Italy.
Equipment: Large saucepan or casserole
Measures and names
Ingredients
- 700 g beef mince (ground beef) (or diced shin)
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp tomato purée (tomato paste)
- 2 x 400g tin chopped tomatoes
- 150 ml red wine
- 1 bay leaf
- 1 tsp dried oregano
- 1 tbsp olive oil
- 4 courgettes (zucchini), spiralised, to serve
- 40 g parmesan, grated, to serve
- salt and black pepper
Method
- Heat the oil in a large pan and soften the onion, carrot and celery for 7–8 minutes, until sweet and translucent.
- Stir in the garlic and tomato purée for 1 minute.
- Turn up the heat, add the mince and brown it well, breaking it up — colour here is flavour.
- Pour in the wine and let it bubble away almost completely.
- Add the tomatoes, bay and oregano, season, and simmer very gently, partly covered, for 1 hour 30 minutes, stirring now and then, until thick and deeply savoury.
- Remove the bay leaf, taste and adjust. Warm the courgetti in a dry pan for 1–2 minutes and serve topped with the ragù and plenty of parmesan.
Swaps and tips
Long, slow cooking gives the deepest flavour. Serve over courgetti or roasted vegetables instead of pasta.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 20 g | 6 g | 27 g | 529 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
