Beef ragu

serves 8

Ingredients:

4 tbsp olive oil

2 large onions, finely diced

1½lb (675g) lean beef, cut into ½in (1cm) dice

8 garlic cloves, finely diced

1¼ cups red wine

2 x 28oz (800g) cans chopped tomatoes

4 bay leaves

1 tsp fresh thyme leaves, finely chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based saucepan, add the onions, and cook on a medium heat, stirring frequently, for 5 minutes or until soft. Add the beef and cook, stirring frequently, for another 5 minutes or until no longer pink. Add the garlic and cook for another minute, then pour in the wine and allow to simmer and reduce for 5 minutes.

2 Add the tomatoes, bay leaves, and thyme, bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. Taste and season with sea salt and freshly ground black pepper.

3 Let cool completely, then remove and discard the bay leaves. Divide the ragù evenly among 4 freezer bags (2 portions per bag), seal, and freeze for up to 6 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a saucepan and heat until piping hot. Serve with pasta or creamy mashed potatoes.

Beef ragu