Ingredients

  • 500g beef mince (you could also use mushrooms to make this vegan - enokis work well)
  • 1 large carrot, finely diced 
  • 2 sticks of celery, finely diced
  • 1 brown onion, finely diced
  • 4 cloves of garlic, finely chopped (or even more, why not!)
  • ½ a bunch of thyme, finely chopped
  • 150ml red wine
  • 10 cherry tomatoes 
  • 50g Mutti Double Concentrated Tomato Paste
  • 400g Mutti Polpa Finely Chopped Tomatoes
  • Basil & chopped parsley to garnish 

How to prepare

  1. In a large heavy-based pan, fry off your beef mince with a good seasoning of salt and pepper, allow the meat to caramelised nicely, then remove from pan.
  2. Using the beef mince remnants in the pan - sweat off your onions, garlic, onion & thyme in the pan, cook until translucent then add celery, carrot and cook for another 10 or so minutes until the vegetables start to soften. 
  3. Add in Mutti Tomato Paste Double Concentrate, cook for 2 minutes then deglaze with the wine, make sure to get all the sticky bits off the base of the pan. 
  4. Add the cherry tomatoes, Mutti Polpa Finely Chopped Tomatoes and then add back the beef mince.
  5. Cook for 2.5 – 3 hours on a very low heat, you want to be seeing the slow bubbles coming through as you cook. 
  6. When you’re happy with your ragu, cook your pasta until al dente, then add to a saucepan with the desired amount of sauce. Finish the dish with chopped parsley and fresh basil.