Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the olive oil in a large pan. Add onion, carrot and celery with a good pinch of salt and pepper. Cook gently until soft and sweet, not coloured. Add the garlic for the final 30 seconds, then scrape everything out into a bowl.
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For
4
M
I
For the ragu
2
tbsp
Olive oil
1
Onion, large, very finely diced
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Per Serving
Calories
620kcal
Fat
24g
Carbs
55g
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If you’ve got 600 g or even 1 kg mince, just scale everything up slightly and add a splash more stock. | Use soy sauce or a splash of balsamic vinegar for depth. | Stir in a knob of butter or a splash of milk at the end for a softer, silkier sauce. | Blend half the sauce and stir it back through if you want zero visible veg. | Keeps in the fridge for up to 3 days | Freezes brilliantly as a plain ragu (without the pasta), perfect for quick pasta nights | Reheat with a splash of water or stock | Spoon over jacket potatoes or toast, top with cheese and grill for an easy next-day dinner
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Hannah M
7 days ago
We really enjoyed this meal, awful with my portion sizes so cooked so much we’ve frozen it for another day
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Rebecca P
9 days ago
No picture as cooked after work in the week so family were ravenous by the time it was ready Very tasty, cooked for 40 mins as a weekday so will try again at weekend and slow cook. Everyone had second helpings so I think that says it all. Left out mushroom and olives as I'm the only who likes them. Plenty of leftovers which is always a plus. A definite hit with the family
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J
Jane Watling-Read W
12 days ago
Excellent recipe
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Finbarr M
17 days ago
Easy to follow recipe, did mine in the slow cooker so tasty... Ingredients attached to each step in the method is brilliant, love it...👍
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Tyler
15 days ago
Thanks, Finbarr! Love the slow cooker idea, hooray for easy cooking! 👍
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Chris S
17 days ago
So good I forgot to take a picture until after we started. As always super super simple and super tasty. I used lamb mince and lamb stock as that’s what I had in, worked a treat. My wife if loving having a personal chef.
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Tyler
15 days ago
Ha, thanks Chris! Love that it's spouse-approved too! 🍝🙌
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G
George R
18 days ago
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Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the olive oil in a large pan. Add onion, carrot and celery with a good pinch of salt and pepper. Cook gently until soft and sweet, not coloured. Add the garlic for the final 30 seconds, then scrape everything out into a bowl.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
For the ragu
2
tbsp
Olive oil
1
Onion, large, very finely diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
620kcal
Fat
24g
Carbs
55g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you’ve got 600 g or even 1 kg mince, just scale everything up slightly and add a splash more stock. | Use soy sauce or a splash of balsamic vinegar for depth. | Stir in a knob of butter or a splash of milk at the end for a softer, silkier sauce. | Blend half the sauce and stir it back through if you want zero visible veg. | Keeps in the fridge for up to 3 days | Freezes brilliantly as a plain ragu (without the pasta), perfect for quick pasta nights | Reheat with a splash of water or stock | Spoon over jacket potatoes or toast, top with cheese and grill for an easy next-day dinner
Only visible to you
Made it?
Cancel
Hannah M
7 days ago
We really enjoyed this meal, awful with my portion sizes so cooked so much we’ve frozen it for another day
Like
Reply
Cancel
R
Rebecca P
9 days ago
No picture as cooked after work in the week so family were ravenous by the time it was ready Very tasty, cooked for 40 mins as a weekday so will try again at weekend and slow cook. Everyone had second helpings so I think that says it all. Left out mushroom and olives as I'm the only who likes them. Plenty of leftovers which is always a plus. A definite hit with the family
Like
Reply
Cancel
J
Jane Watling-Read W
12 days ago
Excellent recipe
Like
Reply
Cancel
Finbarr M
17 days ago
Easy to follow recipe, did mine in the slow cooker so tasty... Ingredients attached to each step in the method is brilliant, love it...👍
Like
Reply
Cancel
Tyler
15 days ago
Thanks, Finbarr! Love the slow cooker idea, hooray for easy cooking! 👍
Like
Reply
Cancel
Chris S
17 days ago
So good I forgot to take a picture until after we started. As always super super simple and super tasty. I used lamb mince and lamb stock as that’s what I had in, worked a treat. My wife if loving having a personal chef.
Like
Reply
Cancel
Tyler
15 days ago
Ha, thanks Chris! Love that it's spouse-approved too! 🍝🙌
Like
Reply
Cancel
G
George R
18 days ago
Like
Reply
Cancel
