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Balsamic Beef and Tomato Ragu

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

Method

  • 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