Easy beef Ragu with easy oven baked polenta

Hello Dear Reader

We had this delicious, warming meal on a weeknight but I think it could be improved with some longer, slower cooking. Don't get me wrong, it was still lovely, but like all food, cooked longer, it would be richer in flavour. Because I used beef mince it cooked really quickly and is ideal as a weeknight meal alternative to Spag Bol.

Ingredients for Easy Beef Ragu
Chop onion and slice garlic
Heat butter and oil  in a heavy based frypan
Sauté onion and garlic until soft, don't let it colour
Add capsicum and zucchini
Again, sauté until veggies have softened 
Push veggies to one side of the frypan and add mince, breaking it up and browning it
Once mince is browned and almost cooked through, incorporate it into the veggies
Mix well
Add pasata and water and mix well
Finely chop the herbs
Add the olives and the herbs to the Ragu
Let bubble away for 40 minutes or longer if you have time
Once you are happy with the thickness of the sauce, add washed and drained spinach, pop a lid on the frypan and let the spinach wilt and cook
Mix cooked spinach through the Ragu
Serve with any carb of your choice, I used oven baked Polenta
Ingredients

500 grams lean beef mince

1 1/2 cup tomato passata

1 onion, roughly chopped

3 cloves of garlic, sliced

1 red capsicum, roughly chopped

1 zucchini, cut into chunky quarters

1/2 cup water

12 kalamata olives

A small handful of basil and parsley, finely chopped

1 bunch of spinach, washed  thoroughly, drained and roughly chopped

Method

In a heavy based frypan, sauté the onion and garlic until softened, don't let it colour

Add capsicum and zucchini and sauté

Move veggies to one side of the frypan and add the beef mince, breaking up and cooking the mince, once cooked, incorporate the veggies and the cooked mince

Add tomato pasata, olives, herbs and the 1/2 cup of water, mix well, turn heat down to medium-low and let bubble away for 40 minutes or more if you can. Once it is thickened and reduced put in the washed and drained spinach, put lid on frypan and let the spinach wilt and cook. Stir the cooked spinach through the Ragu

I served it with oven baked Polenta, but it would be lovely with pasta or mashed potato or sweet potato

So, tell me, what is your best easy weeknight recipe, using mince?


2 comments

  1. Looks yummy! Beef shin or osso bucco makes a lovely ragu, slow cooked for about 3 hours on the stove or longer in a slow cooker. The gelatin gives a lovely richness.
    It's certainlt hot-pot weather!

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    Replies
    1. Oh my goodness, yes, Osso Bucco would be amazing in this, you are so right about the gelatine goodness. I have just bought a book called "The Nourished Kitchen" by Jennifer McGruther, she is a huge fan of beef broths made with marrow bones and states that "Gelatin helps support both digestive and skin health, especially when used in combination with natural fats and leafy greens"
      Have a great day

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