Thu, 16 October 2025
A little oil for cooking
1 medium onion, finely chopped
4 cloves garlic, peeled and crushed
4oz/110g bacon lardons
1 carrot-diced
8 mushrooms-thinly sliced
2lb/900g beef mince
1 glass red wine (optional)
2 x 14oz/400g tins chopped tomatoes
2floz/50ml cream (optional)
½ teaspoon dried mixed herbs
salt and freshly ground black pepper
To Serve:
6 Baked Potatoes
Grated Mozzarella cheese
Heat the oil in a large wide based frying pan and sauté the onion and garlic with the bacon lardons, mushrooms and carrots for 3-4 minutes until they are beginning to soften.
Add the beef mince and mix thoroughly, allowing the beef to seal off. Continue cooking this mixture until all the beef has browned.
Add in the glass of red wine and allow the mixture to cook gently.
The next ingredients to be added are the chopped tomatoes, pouring cream and mixed herbs and allow the mixture to come to the boil. Reduce the heat at this stage and continue cooking on a low heat, stirring occasionally for approximately 60 minutes until the majority of the liquid has reduced. Season with salt and freshly ground black pepper to taste
Baked Potatoes:
Preheat the oven to 180C/£50F/Gas Mark 4
Prick the potatoes all round and then wrap tightly in tin foil
Place on a baking tray and bake in the preheated oven for 1 hour until tender
Remove from the foil, split the potatoes and fill with the ragu, and then top with the grated cheese.
Serve immediately.
