Batch minced meat ragù

Loadsa veg, beans, sun-dried tomatoes

Batch minced meat ragù

Batch minced meat ragù

Serves Makes 10 portions (3kg)
Time Cooks In1 hour 50 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 250 13%
  • Fat 9g 13%
  • Saturates 3g 15%
  • Sugars 7g 8%
  • Salt 0.5g 8%
  • Protein 25.8g 52%
  • Carbs 15.2g 6%
  • Fibre 5g -
Of an adult's reference intake
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Method

Ingredients

  • 2 rashers of higher-welfare smoked streaky bacon
  • olive oil
  • 1 kg higher-welfare lean minced beef
  • 2 x 400 g tins of beans , such as cannellini, aduki, pinto
  • 2 sprigs of fresh rosemary
  • 2 fresh bay leaves
  • Chianti red wine , optional
  • 2 large onions
  • 2 large carrots
  • 1 celery heart
  • 1 x 280 g jar of sun-dried tomatoes in oil
  • 2 tablespoons balsamic vinegar
  • 2 x 400 g tins of quality plum tomatoes
Tap For Method
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Ingredients

Method

  1. Finely slice 2 rashers of smoked streaky bacon and place in a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Once golden, stir in 1kg of minced beef, breaking it up with a wooden spoon.
  2. Drain and add 2 x 400g tins of beans, pick, finely chop and add the leaves from 2 sprigs of fresh rosemary, along with 2 fresh bay leaves, then cook it all for 20 minutes, or until dark golden, stirring regularly. Any time it starts to catch at the bottom of the pan, simply add a splash of red wine (if using) or water to pick up all those nice, sticky bits.
  3. Preheat the oven to 200°C/400°F/gas 6.
  4. Peel 2 large onions and 2 large carrots, trim 1 celery heart, then finely chop it all (by hand or in a food processor). Stir into the pan and cook for another 15 minutes.
  5. Tip the contents of the sun-dried tomato jar (280g) into a blender, add 2 tablespoons of balsamic and blitz until smooth. Stir 2 tablespoons into the pan, then decant the rest back into the jar, popping it into the fridge for another day – it will be delicious brushed on to meat, fish or veg before roasting or grilling, or used on crostini.
  6. Pour 2 x 400g tins of plum tomatoes into the pan, along with 2 tins’ worth of water. Mix well, bring to the boil, then pop into the oven uncovered for 1 hour, or until thick and reduced.
  7. Taste, season to perfection, and cool. Once cool, divide between tubs or bags, and pop portions into the fridge or freezer until needed.

Tips

HEALTH & NUTRITION
Bulking out minced meat with beans is a great habit to get into, as it means we get extra protein without extra saturated fat from the mince, plus beans give us gut-friendly fibre – win, win!

recipe adapted from

Super Food Family Classics

By Jamie Oliver