Serves: 4
Oven Temp: PanMethod
- Heat the olive oil in a very large frying pan or saucepan over a medium-high heat
- Fry the sliced onion, stirring occasionally for 5 minutes or until soft
- Add the crushed garlic and steak mince and fry for 5 minutes, continuing to stir as the meat browns
- Stir in the tomato, beef stock, tomato paste and balsamic vinegar
- Bring to a boil before reducing the temperature to a moderate heat and simmering for 15 minutes until the sauce thickens
- Cook the pasta in boiling water according to packet instructions, then drain and immediately tip into the frying pan and stir into the ragu
- Spoon into warm serving bowls, sprinkle with grated parmesan and serve with fresh salad leaves
Ingredients
- 1 tsp Olive oil
- 1 Red onion thinly sliced
- 2 Large garlic cloves crushed
- 300 g Lean steak mince Northern Ireland Farm Quality Assured
- 400 g Tomato passata
- 300 g Cherry Tomatoes
- 250 ml Beef stock
- 2 tbsp Tomato paste
- 3 tbsp Balsamic vinegar
- 325 g Dried pasta
- 50 g Grated parmesan
- Salad leaves to serve
