Jamie Oliver Beef Mince Ragù

This easy and hearty Beef Mince Ragù with Homemade Pasta from Jamie Oliver is the perfect comfort food for any day. It’s simple to prepare, full of rich flavors, and pairs beautifully with fresh pasta. You can easily swap ingredients to suit what you have on hand, making it a flexible and delicious meal!

Ingredients Needed

For the Ragù:

• 3 tablespoons (45ml) olive oil
• ½ onion, peeled and diced
• ½ carrot, peeled and diced
• 2 sprigs rosemary, leaves finely chopped
• 500g (1 lb) higher-welfare minced beef
• 1 tablespoon (15g) tomato purée

For the Pasta:

• 200g (7 oz) Tipo “00” flour, plus extra for dusting
• 2 free-range eggs

How To Make Beef Mince Ragù

1. Prepare the Ragù: Heat 3 tablespoons (45ml) of olive oil in a pan. Add the diced onion, carrot, and chopped rosemary, cooking for 3 minutes until softened.
2. Brown the Beef: Add the minced beef to the pan and cook, stirring occasionally, until browned.
3. Add Tomato Purée and Water: Mix 1 tablespoon (15g) of tomato purée with a small cup of water and pour into the pan. Cook for 5 minutes.
4. Simmer the Ragù: Add ½ cup (120ml) of water, season with sea salt and black pepper, and reduce the heat to low. Cook gently for at least 35 minutes, stirring occasionally, and adding extra water if necessary to prevent the sauce from drying out.
5. Make the Pasta Dough: Sift the 200g (7 oz) of Tipo “00” flour into a large bowl or onto a clean surface. Make a well in the center, then crack in the eggs. Gradually mix the flour and eggs to form a soft dough.
6. Knead the Dough: Knead the dough for 5 minutes, until smooth. Shape it into a ball, cover it with a damp cloth, and rest it in the fridge for at least 30 minutes.
7. Roll and Cut the Pasta: Dust a clean surface with extra flour. Roll out the dough until wafer-thin. Dust the dough with flour, roll it up loosely, and cut into long strips.
8. Cook the Pasta: Cook the pasta in a large pan of boiling salted water for 2-3 minutes or until al dente. Reserve a little pasta water before draining.
9. Combine the Pasta and Ragù: Toss the cooked pasta with the ragù, adding reserved pasta water if needed to loosen the sauce.
10. Serve: Spoon the pasta into bowls, drizzle with extra olive oil, and serve.

Recipe Tips

• Use good-quality beef: For the best flavor, choose higher-welfare minced beef. It will make your ragù richer and more tender.
• Let the ragù simmer: Cook the ragù on low heat for at least 35 minutes. This will allow the flavors to develop and the beef to become tender.
• Don’t skip resting the dough: Let your pasta dough rest for at least 30 minutes in the fridge. This makes it easier to roll out and results in smoother pasta.
• Roll the pasta thin: Roll the dough as thin as possible for delicate, soft pasta that cooks evenly in just 2-3 minutes.
• Save pasta water: Before draining, reserve some pasta water. It helps to loosen the ragù and creates a smoother, silkier sauce.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover ragù and pasta cool to room temperature before transferring to an airtight container. Store in the fridge for up to 3 days.
• Freeze: After cooling, place the ragù and pasta in a freezer-safe container. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight and reheat before serving.
• Reheat: Heat the ragù and pasta in a pan over medium heat for about 5-7 minutes, stirring occasionally. Add a splash of water if needed to loosen the sauce and ensure it’s evenly heated.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup or 340g)

• Calories: 329
• Total Fat: 13g
• Saturated Fat: 4g
• Total Carbohydrate: 33g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 20g

Try More Jamie Oliver Recipes:

• Jamie Oliver Lamb Kofta
• Jamie Oliver Teriyaki Pork Ribs
• Jamie Oliver Teardrop Gnocchetti
• Jamie Oliver Sweet Chilli Tofu