Mushroom and Beef Blend Ragu

Name: Mushroom and Beef Blend Ragu
Prep time: 10 min
Cook time: 1 h
Yield: 4
Ingredients: 200g chestnut mushrooms, finely diced by hand or in a food processor; 400g minced beef; Olive oil; 1 carrot, finely diced; 1 onion, finely diced; 1 sprig of rosemary; 1 sprig of sage; 1 tsp dried oregano; 100ml milk; 125ml white wine; 2 tbsp tomato purée; 400g tin of plum tomatoes; Salt and pepper

This hearty dish combines tender beef and earthy mushrooms in a deliciously comforting sauce, perfect for pasta or a cosy family meal.

4 people

1 h

Ingredients

For the ragu

200g chestnut mushrooms, finely diced by hand or in a food processor
400g minced beef
Olive oil
1 carrot, finely diced
1 onion, finely diced
1 sprig of rosemary
1 sprig of sage
1 tsp dried oregano
100ml milk
125ml white wine
2 tbsp tomato purée
400g tin of plum tomatoes
Salt and pepper

To serve

320g tagliatelle, cooked
Parmesan, grated

Main

For the ragu

200g chestnut mushrooms, finely diced by hand or in a food processor
400g minced beef
Olive oil
1 carrot, finely diced
1 onion, finely diced
1 sprig of rosemary
1 sprig of sage
1 tsp dried oregano
100ml milk
125ml white wine
2 tbsp tomato purée
400g tin of plum tomatoes
Salt and pepper

Side

To serve

320g tagliatelle, cooked
Parmesan, grated

Mix together the blended mushrooms and mince.

Sauté the carrot, onion and celery until soft in a little olive oil with the herbs and seasonings.

Add the mince and mushroom mix. Stir well. Cook on a high heat until the meat is browned, and the liquid has evaporated from the mushrooms. Add the milk. Let it absorb then pour in the white wine and reduce until almost gone.

Stir in the purée and tinned tomatoes. Bring to the boil then reduce to a simmer for 45 minutes.

Remove the herb sprigs and serve with cooked tagliatelle, plenty of parmesan and a drizzle of olive oil.