Rich Midweek Ragu

  • 600g Wyndhams Minced Beef
  • 1 Red Onion (Chopped)
  • 1 Celery Stick (Chopped)
  • 1 Carrot (Chopped)
  • 2tbsp Tomato Puree
  • 1 Garlic Clove (Crushed)
  • 100ml Red Wine
  • 500ml Wyndhams Beef Stock
  • 400g Spaghetti
  • 50g Grated Parmesan
  1. Start by heating a dash of olive oil in a pan and frying off the onion, celery and carrot, until they all start to soften. 
  2. Stir in the minced beef and cook until it has browned off. 
  3. Add in the tomato puree, garlic, thyme and cook for 1-2 minutes. Add in the wine and stock, cover with a lid and leave to simmer for around an hour or until the meat is tender and the sauce has started to thicken. 
  4. Remove the lid and cook for a further 10 minutes. Cook the pasta according to the packet instruction and add to the sauce mixture. 
  5. Serve up and top with cheese!