Balsamic Beef and Tomato Ragu

Our succulent Northern Ireland Farm Quality Assured balsamic beef in a rich tomato ragu is the perfect midweek meal - the family will love it!

Preparation

5 minutes

Cooking

25 minute

Serves

4

Oven Temp

Pan

Ingredients

1 teaspoon olive oil

1 red onion, thinly sliced

2 large garlic cloves, crushed

300g of Northern Ireland Farm Quality Assured lean steak mince

400g tomato passata

300g cherry tomatoes 

250ml beef stock

2 tablespoons tomato paste

3 tablespoons balsamic vinegar

325g dried pasta

50g grated parmesan 


To serve

Salad leaves

Method

Heat the olive oil in a very large frying pan or saucepan over a medium-high heat and 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, balsamic vinegar and bring to a boil before reducing the temperature to a moderate heat and simmering for 15 minutes until the sauce thickens.

For the pasta

Cook the pasta in boiling water according to packet instructions, then drain and immediately tip into the frying pan and sir into the ragu. 

To serve

Spoon into warm serving bowls, sprinkle with grated parmesan and serve with fresh salad leaves.












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