Spruce Up Your Staples - beef mince upgrade! Traditionally beef ragu has a long, slow simmer, but our speedier version owes its deep flavour to umami packed miso paste. Miso is a flavour powerhouse! Serve with tagliatelle or your preferred pasta and finish with showers of creamy Parmesan.
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (diced)
celery 2 (diced)
carrot 2 (diced)
garlic cloves 3 (crushed)
beef mince 500 g
red wine 100 ml
beef stock cube 1
chopped tomatoes 400 g
tomato purée 1 tbsp
dried thyme 1 tsp
miso paste 1 tsp
tagliatelle pasta 300 g
grated Parmesan 40 g
Method
Prep the ingredients
Dice the onion, carrot and celery (roughly around the same size). Crush the garlic.
Make the ragu
Heat a dash of oil in a pan on a medium heat. Cook the onion, carrot and celery for around 5 - 7 minutes. Stir in the garlic and cook for 1 minute.
Increase the heat then add the beef mince to the pan. Season well with salt and pepper. Cook until the beef is browned all over. Stir in the wine and leave to bubble for 2 minutes. Make up the beef stock cube with 100ml boiling water per person. Stir in the beef stock, chopped tomatoes, tomato puree, thyme and miso. Leave to simmer gently for 30 minutes.
Cook the pasta
When the ragu is nearly ready, cook the pasta according to the packet instructions.
Plate Up
Stir the cooked pasta into the ragu and plate up. Scatter with the Parmesan and enjoy!
