Home » Up to 30 mins » Balsamic beef and tomato ragu
Balsamic beef and tomato ragu
Serves: 4
Cook: 25 mins
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Equipment
- 1 large frying pan/wok
- 1 green chopping board
- 1 vegetable knife
- 1 measuring jug
- 1 garlic crusher
- 1 kettle
- 1 tablespoon
- 1 medium saucepan
- 1 large sieve
- 1 slotted spoon
- 1 spatula
- 2 pot stands
- 4 serving dishes
- 1 weighing scales
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Ingredients
- 250 g Lean steak mince Northern Ireland Farm Quality Assured
- 1 Red onion
- 2 Garlic cloves large
- 300 g Cherry tomatoes
- 200 g Tomato passata (small carton)
- 1 low salt beef stock cube
- 350 ml boiling water
- 3 tbsp Tomato puree
- 3 tbsp Balsamic vinegar
- 325 g Dried pasta
- 50 g Parmesan grated
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Method
- Peel and thinly slice red onion.
- Crush garlic.
- Half the cherry tomatoes.
- Dissolve stock cube in 350ml of water.
- Dry fry the mince in the pan or wok until brown.
- Add onion and crushed garlic, cook for 5 minutes stirring continuously.
- Stir in the tomato passata, cherry tomatoes, beef stock, tomato paste, balsamic vinegar and bring to a boil. Reduce the temperature to a moderate heat and simmer for 15 minutes until the sauce thickens, stirring occasionally.
- Meanwhile cook the pasta in boiling water according to packet instructions, then drain and immediately tip into the frying pan and stir into the ragu.
- Spoon into warm serving bowls, sprinkle with grated parmesan and serve with fresh salad leaves.
