Beef ragù made healthier

Photographer: HFG staff

Traditional beef ragù takes hours in a slow cooker, but our recipe uses beef mince to speed up the cooking time with the same delicious result!

Serves: 8

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

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spray oil
100g smoked bacon medallions, chopped
2 onions, finely chopped
2 celery sticks, finely chopped
3 cloves garlic, chopped
2 bay leaves
1kg extra-lean beef mince
3 tablespoons tomato purée
2 teaspoons dried mixed herbs
1 1/4 cups red wine
2 x 400g tins chopped tomatoes
500g wholemeal spaghetti, cooked according to pack instructions, to serve

Instructions

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1 Spray a large saucepan with oil, add the bacon, onion, celery, garlic and bay leaves and cook for 6–8 min until soft. Add the beef mince and cook over a high heat for 5–6 min until cooked through. Add the tomato purée and fry for 1 min. Add the mixed herbs, wine and chopped tomatoes and bring to the boil, then bubble for 5 min.

2 Reduce to a simmer and cook over a low heat for 30–40 min until the sauce is thickened. Discard the bay leaves, then serve the bolognese with the cooked spaghetti.

Nutrition Info (per serve)

Calories 561 cal

Kilojoules 2347 kJ

Protein 44.1 g

Total fat 14.7 g

Saturated fat 5.7 g

Carbohydrates 57.1 g

Sugar 8.8 g

Dietary fibre 9.5 g

Sodium 433 mg

Calcium 70 mg

Iron 6.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.