A weeknight beef ragù

At the counter & in the cupboard

• 500 g beef mince
• 1 tbsp olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 2 garlic cloves, chopped
• 2 tbsp tomato purée
• 400 g chopped tomatoes
• 200 ml beef stock
• 1 tsp dried oregano
• 320 g dried pasta
• Parmesan, salt and black pepper

Let’s cook.

1. 01

   Heat the oil in a wide saucepan. Soften the onion and carrot over a medium heat for 8 minutes. Add the garlic and cook for 1 minute.

2. 02

   Add the mince and break it up with a spoon. Cook until browned throughout. Stir in the tomato purée for 1 minute.

3. 03

   Add the tomatoes, stock and oregano. Simmer gently, uncovered, for 25 minutes, stirring occasionally. Check the mince reaches 71°C. Add a splash of water if the sauce becomes too thick.

4. 04

   Cook the pasta according to its packet. Reserve a little cooking water, drain and toss with the ragù, loosening with the reserved water if needed. Season and serve with parmesan.

Beef mince: 71°C throughout. Check with a food thermometer; timing varies with thickness and equipment. Cooking temperature guide.