Beef Ragu with Gluten free spaghetti
For a nice meal on a cold winters day, the Beef ragu is packed full of flavour and perfect served with gluten free spaghetti and a nice glass of red wine
500 grams of diced beef
1 medium onion finely diced
4 medium carrots diced
2 sticks of celery diced
1.5 tsp of garlic granules ( Or two gloves of garlic grated)
1.5tsp of dried basil
1.5tsp of dried oregano
1tsp of dried fennel
1 stock cube
1.5 Tbsp. of sugar
2 Tbsp. of tomato puree
1.5 Tbsp. of olive oil
125 ml of red wine
2 tins of chapped tomato
1/2 a pack of gluten free spaghetti
This made enough ragu for three separate meals for the both of us
Heat up olive oil in a large saucepan all of the diced vegetables and cook on a low heat for 10 minutes with the lid on the saucepan.
Once the vegetables are softened add the beef, herbs, garlic, tomato puree, sugar and cook for a further 5 minutes searing the beef. Once this is mixed in add the red wine and simmer for a minute.
Once this has simmered add two tins of chopped tomatoes and add the stock cube and then leave on a low heat for an hour and half. Or until the beef falls apart or the sauce is thick and rich.
Whilst the ragu is cooking enjoy yourself with a nice glass of wine or cup of tea and then with 10 minutes to go cook the spaghetti in a large saucepan of salted boiling water.
Once the pasta is cooked drain the pasta, drizzle with a small amount of olive oil and plate up and enjoy.