Mushroom and Beef Ragu
Prep Time (mins)
Cook time
Servings
15
60
4 to 6
Ingredients List
500g ground beef or lamb
250g cremini mushrooms, finely chopped
1 medium onion, finely diced
3 garlic cloves, minced
1 tbsp tomato paste
400g canned whole tomatoes, crushed by hand
150ml red wine
2 tsp Woodbloom Umami Robust
2 tbsp olive oil
1 tsp dried oregano
Salt and black pepper
Pappardelle or rigatoni, to serve
Parmesan, to finish
Instructions
1. Heat olive oil in a heavy pot over medium-high. Add the beef in a single layer and leave it to brown properly, about 10 minutes. Stir occasionally but do not rush it. Season with salt, then remove and set aside.
2. In the same pot, cook the onion over medium heat for 5 minutes until soft. Add the garlic and cook for 1 minute more.
3. Add the mushrooms and cook, stirring occasionally, for 8 to 10 minutes until all the moisture has cooked off and they start to colour.
4. Stir in the tomato paste and Umami Robust. Cook for 2 minutes, stirring, until the paste darkens slightly.
5. Return the beef to the pot. Pour in the wine and let it bubble until almost completely reduced, about 3 minutes.
6. Add the crushed tomatoes and oregano. Turn the heat to low and simmer uncovered for 35 to 45 minutes, stirring now and then, until the sauce is thick.
7. Taste and season. Serve over freshly cooked pasta with Parmesan.