Dinner recipe
Family-friendly beef tomato ragu tossed with pasta, spinach, parmesan, and parsley.
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Ingredients
wide saucepan, saucepan, whisk, grater, knife, chopping board
Method
Finely chop the onion, coarsely grate the carrots, grate the garlic, chop the parsley, and finely grate the parmesan.
Heat 1 tablespoon olive oil in a wide saucepan over a medium-high heat. Add the beef mince with a pinch of salt and black pepper, then cook for 5 to 6 minutes, breaking it up, until browned and no pink patches remain.
Add the onion and carrots to the beef and cook for 5 minutes until softened. Stir in the garlic, oregano, and tomato puree for 1 minute until the puree darkens slightly.
Add the chopped tomatoes, beef stock, and 200ml water. Simmer for 14 to 16 minutes until thick and glossy, then fold in the spinach for 1 minute until wilted.
Bring a large saucepan of salted water to the boil. Add the pasta and cook for 9 to 11 minutes until tender with a little bite, then reserve a mugful of pasta water and drain.
Toss the drained pasta through the beef ragu, adding a splash of pasta water if the sauce needs loosening. Divide between bowls and scatter over the parsley and remaining parmesan.
