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This beef, bacon and mushroom ragu is easy, tasty and the perfect comfort food. Serve on top of spaghetti with a shaving of parmesan.
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Beef, Bacon and Mushroom Ragu

This beef, bacon and mushroom ragu is easy, tasty and the perfect comfort food. Serve on top of spaghetti with a shaving of parmesan.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 494kcal
Author Amy Fulwood

Ingredients

  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 250 g Cherry Tomatoes halved
  • 3 tablespoon Extra Virgin Olive Oil plus extra for roasting
  • 150 g Mushrooms sliced
  • 100 g Carrot approx 1 medium carrot, chopped into small cubes
  • 2 sprigs Fresh Thyme
  • 500 g Beef Mince
  • 2 rashers Unsmoked Bacon cut into squares
  • 1 Bay Leaf
  • 2 400g tins Chopped Tomatoes
  • 500 ml Beef Stock
  • 100 ml Red Wine
  • 1 tablespoon Tomato Puree
  • 350 g Spaghetti
  • Grated Parmesan to serve
  • Salt and Pepper
UK Measures - US Measures

Instructions

  • Heat the oven to 180°c. Place the cherry tomatoes on a baking tray and drizzle liberally with olive oil, making sure they’re fully coated. Season well with salt and pepper and put in the oven to roast until blistered, approx 30 minutes.
  • Heat the 3 tablespoons of olive oil in a large pan over a low heat and sweat the onion until softened, about 10-15 minutes. Season well with salt and pepper.
  • Add the garlic and carrot and cook until soft, another 2-3 minutes. Increase the heat to medium, add the bacon and cook until it's starting to get crispy. Add the mince and cook until browned.
  • Add the mushrooms and cook until soft, 2-3 minutes. Season well with salt and pepper. Add the chopped tomatoes, tomato puree, red wine, thyme, beef stock and bay leaf.
  • Increase the heat to high, bring to a boil, then reduce to medium and simmer until the sauce is very thick and unctuous, about 40-60 minutes.
  • Cook the pasta according to package instructions.
  • Add the roasted cherry tomatoes to the ragu, stir through the sauce and simmer for 5 minutes to heat up. Serve the ragu over the pasta and top with grated parmesan.

Nutrition

Calories: 494kcal | Carbohydrates: 12g | Protein: 26g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 366mg | Potassium: 1002mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4525IU | Vitamin C: 20.5mg | Calcium: 58mg | Iron: 3.8mg