Ragu

RAGU

INGREDIENTS:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 celery stick chopped
• 500 gr minced beef
• 3 tbsp tomato purée
• 2 garlic cloves, finely grated
• 2 tsp fresh thyme leaves
• 150ml red wine (or use extra beef stock)
• 500ml beef stock

METHOD

1. Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
2. Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
3. Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. 
4. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened. 
5. Remove the lid and continue cooking for 15 mins. 

TIP: If using instant Pot:  

1. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off. 
2. When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure.