Serves: 8-10 portions
- 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)
- Start by making the ragu. Chop the celery, carrot and onion into roughly the same size chunks and finely chop in a food processor.
- Melt the butter and 1 tbsp coconut oil in a large pan and add the vegetables and herbs
- Sweat for 5 mins on a low heat until softened
- In a separate frying pan heat ½ tbsp of coconut oil and fry half of the minced beef till brown.
- Add to the vegetables
- Repeat with the other half of the minced beef.
- Turn the heat up and add the milk stirring until absorbed.
- If using pour in the red wine and reduce by half.
- Turn the heat down to simmer and add the pasta, chilli and season with sea salt.
- Simmer over the LOWEST HEAT for about 1 hour stirring occasionally until most or all the juice has been absorbed.
- 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.