Beef Ragu

Ingredients

2 tbsp Brock and Morten Smoked Rapessed Oil

1 large onion finely chopped

2 celery sticks, finely chopped

2 carrots finely, chopped

500g minced beef

4 rashers smoked bacon, chopped into lardons

3 tbsp tomato puree

3 cloves of garlic, grated

1 tsp dried thyme

600ml beef stock

500g penne pasta

Grated parmesan to serve.

Method

Add the oil, onion, celery and carrot to a frying pan and cook off for 10 minutes, until the vegetables start to turn soft.

Add in the minced beef and bacon and cook through until brown. Then add in the tomato puree, garlic and thyme and cook off for 5 minutes.

Reduce the heat and add in the stock. Cover the pan with a lid and cook on low for around an hour, by this time the sauce should have thickened and the beef become tender.

Remove the lid from the pan and continue to cook whilst adding the pasta to boiling water. Cook the pasta for around 5-10 minutes, until soft.

Toss the cooked pasta through the ragu and serve with a generous helping of parmesan.

How do you use Brock & Morten Rapeseed Oil?

Got any tips and tricks? Or have another great recipe using our oil?
Let us know at: info@brockandmorten.com