Beef Ragu with Wholewheat Spaghetti

Make beef ragu with wholewheat spaghetti, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Beef mince, 5% fat (Weighed raw. Standard 20% mince is nearly twice the calories at the same weight.)
180 g Cooked wholewheat pasta (About 75 g dry. Cooked weight.)
200 g Passata
60 g Onion
50 g Carrot
1 stick, about 40 g Celery
5 g Olive oil
10 g Parmesan
1 clove, about 3 g Garlic
A pinch Dried oregano
1 leaf Bay leaf
Ingredient notes on the recipe page.

METHOD
1. Chop the onion, carrot and celery small and cook them in the oil over a medium heat for ten minutes until soft and sweet.
2. Turn the heat up, add the mince and break it up with a spoon. Cook until it is browned all over and any liquid has boiled off, about six minutes.
3. Add the garlic, oregano, bay and passata with a splash of water. Simmer on the lowest heat, partly covered, for forty minutes, adding water if it catches.
4. Cook the spaghetti in well-salted water, drain, toss with the ragu and finish with the parmesan.

Contains gluten cereals, milk and celery.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/beef-ragu-wholewheat-spaghetti

AI-generated images illustrating the recipe.

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