Youngs's Ragu

Name: Youngs's Ragu
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 500 grams British Extra Lean Steak Mince; 1 large Carrot, really finely chopped; 1 large stick of Celery, finely chopped; 3 clove Garlic, finely chopped and crushed; 50 grams Tomato Puree; 2 tbsp dried Oregano; 500 grams Passata; 400 grams tin of chopped Tomatoes; 10 ml Balsamic Vinegar; 200 ml Red Wine; 1 Green Pepper, chopped into small cubes; 6 Chestnut Mushrooms, diced; 2 Bay Leaves; 1 pinch sugar; 1 pinch Salt; 2 tsp freshly ground Black Pepper

Gareth_D_Youngs @cook_2816991

Mourish bolognese that all the family will love

Gareth_D_Youngs @cook_2816991

Mourish bolognese that all the family will love

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Ingredients

20 mins

8 servings

500 gramsBritish Extra Lean Steak Mince
1 largeCarrot, really finely chopped
1 largestick of Celery, finely chopped
3 cloveGarlic, finely chopped and crushed
50 gramsTomato Puree
2 tbspdried Oregano
500 gramsPassata
400 gramstin of chopped Tomatoes
10 mlBalsamic Vinegar
200 mlRed Wine
1Green Pepper, chopped into small cubes
6Chestnut Mushrooms, diced
2Bay Leaves
1 pinchsugar
1 pinchSalt
2 tspfreshly ground Black Pepper

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Steps

20 mins

1

In a large pan over a low heat add olive oil, then carrot and celery. After 5mins add the garlic and stir for a min as the garlic cooks.
2

Add the mince and turn heat to medium. Stir mince until browned then add oregano and tomato puree. Cook for 2 mins stirring as the puree cooks out then add the pepper.
3

Pour in passata, tinned tomatoes, red wine and balsamic vinegar, leave to come up to boil.
4

Simmer once up to boil and add salt, pepper, bay leaves and sugar. Add the mushrooms and leave to simmer for an hour or stick into a slow cooker for as long as you like.
5

Leave overnight for more intense flavour. I also like to top fluid level up with extra red wine but you can use water.