Prep time: 
Cook time: 
Total time: 
Serves: 8-10 portions
  • RAGU
  • 1 carrot trimmed and peeled
  • 1 celery stick trimmed
  • 1 onion peeled
  • 25g butter
  • 2 tbsp coconut oil
  • 2 tbsp fresh oregano/marjoram leaves (use 3 bay leaves if unavailable)
  • 800g minced beef
  • 150ml organic milk
  • 150ml red wine (or 11/2 tbsp Worcestershire sauce)
  • 400g passata
  • 2 teaspoons dried chilli flakes (optional)
  • sea salt
  • 425-00ml organic beef stock (feel free to use chicken or veg stock if you'd prefer)
  1. Start by making the ragu. Chop the celery, carrot and onion into roughly the same size chunks and finely chop in a food processor.
  2. Melt the butter and 1 tbsp coconut oil in a large pan and add the vegetables and herbs
  3. Sweat for 5 mins on a low heat until softened
  4. In a separate frying pan heat ½ tbsp of coconut oil and fry half of the minced beef till brown.
  5. Add to the vegetables
  6. Repeat with the other half of the minced beef.
  7. Turn the heat up and add the milk stirring until absorbed.
  8. If using pour in the red wine and reduce by half.
  9. Turn the heat down to simmer and add the pasta, chilli and season with sea salt.
  10. Simmer over the LOWEST HEAT for about 1 hour stirring occasionally until most or all the juice has been absorbed.
  11. For the last hour of cooking add 150ml of stock at a time (approx every 15 mins). This should result in a rich and soupy ragu.
Recipe by HEALTHY-CHEF at http://healthy-chef.co.uk/ragu/