Batch Minced Meat Ragù Recipe

This Batch Minced Meat Ragù is a rich and versatile beef and bean sauce, perfect for pasta, lasagne, or jacket potatoes. Packed with flavor from sun-dried tomatoes and herbs, it’s a hearty recipe that freezes beautifully, ready in about 1 hour 45 minutes.

Batch Minced Meat Ragù Recipe Ingredients

• 2 rashers higher-welfare smoked streaky bacon
• 1 Tbsp. olive oil
• 1 kg higher-welfare lean minced beef
• 2 x 400 g tins of beans (e.g., cannellini, aduki, or pinto)
• 2 sprigs fresh rosemary
• 2 fresh bay leaves
• Optional: Chianti red wine
• 2 large onions
• 2 large carrots
• 1 celery heart
• 1 x 280 g jar of sun-dried tomatoes in oil
• 2 Tbsp. balsamic vinegar
• 2 x 400 g tins of quality plum tomatoes

How To Make Batch Minced Meat Ragù

1. Cook the Bacon and Beef: Finely slice the bacon and place in a large casserole pan over medium-high heat with 1 tablespoon olive oil. Once golden, add the minced beef, breaking it up with a wooden spoon.
2. Add Beans and Herbs: Drain and add the tinned beans, pick and finely chop rosemary leaves, and add them with the bay leaves. Cook for 20 minutes, stirring regularly, until dark golden. Add a splash of red wine (if using) or water if the mixture catches, scraping up any sticky bits.
3. Add Vegetables: Preheat the oven to 200°C/400°F/gas 6. Peel and finely chop the onions, carrots, and celery heart (by hand or in a food processor). Stir into the pan and cook for 15 minutes.
4. Incorporate Sun-Dried Tomatoes: Blend the sun-dried tomatoes with their oil and balsamic vinegar until smooth. Stir 2 tablespoons into the pan, reserving the rest in the jar for other uses (e.g., brushing on meat or veg before roasting). Refrigerate the reserved portion.
5. Finish the Ragù: Add the tinned plum tomatoes with two tins’ worth of water. Mix well, bring to a boil, then place uncovered in the oven for 1 hour, or until thick and reduced.
6. Season and Store: Taste and season with salt and pepper. Cool completely, then divide into tubs or bags for refrigerating or freezing.

Recipe Tips

• Why add beans? Beans boost protein and fiber, reducing the need for excess meat while keeping the dish hearty and nutritious.
• How do I know when the ragù is done? The sauce should be thick, with the beef tender and the vegetables fully softened. It will darken and reduce significantly in the oven.
• Can I make this ahead? Yes, this recipe is designed for batch cooking. Store portions in the fridge for up to 4 days or freeze for up to 3 months.
• What if I don’t have sun-dried tomatoes? Substitute with 2 tablespoons tomato paste for a similar depth of flavor, though the result will be less intense.

What To Serve With Batch Minced Meat Ragù

This versatile ragù pairs wonderfully with:

• Freshly cooked pasta, such as tagliatelle or pappardelle
• A sprinkle of grated Parmesan or pecorino cheese
• A side of garlic bread and a green salad for a complete meal

How To Store Batch Minced Meat Ragù

Refrigerate: Store in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Freeze: Divide into portions in freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Batch Minced Meat Ragù Nutrition Facts

Serving: 1 portion (1/8th of recipe)

• Calories: ~350 kcal
• Carbohydrates: ~30g
• Protein: ~25g
• Fat: ~15g
• Saturated Fat: ~5g
• Sugar: ~12g
• Fiber: ~8g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

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