Beef Ragu

The recipe

Instructions

1. 1
   Heat a little oil in a heavy pan and brown the beef mince with the chopped onion for 8 minutes until no pink remains.
2. 2
   Add the grated carrot, chopped celery and garlic and cook for 3 minutes.
3. 3
   Stir in the chopped tomatoes, tomato puree, crumbled stock cube, oregano and a mugful of water.
4. 4
   Cover and simmer very gently for 75-80 minutes, topping up with a splash of water if it gets dry, until the ragu is rich and the mince is meltingly tender.
5. 5
   Cook the pasta in boiling salted water until al dente, drain, then toss with the ragu and serve.

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