Prep time: 15 mins
Cooking time: 3 – 4 hours
- 500g super lean mince
- 1 tin tomatoes
- 1 fresh green chilli (seeds removed)
- 1 bag fresh basil
- 1 bag fresh chives
- 1 teaspoon olive oil
- 3 tablespoons tomato puree
- 1 tablespoon balsamic vinegar
- 1 teaspoon Marmite
- 300 ml water
- 1 tablespoon dried mixed herbs
- 1 tablespoon dried basil
- 1 generous pinch salt and pepper
- Preheat the oven to 120 degrees
- Add the de-seeded chilli, fresh chives, fresh basil and water to a food processor. Blend until a smooth liquid forms. Set to one side.
- Heat the olive oil in large frying pan over a medium heat. Add the mince and brown. Transfer to a large oven proof dish.
- Add the fresh chive and basil mixture along with the tin of tomatoes to the casserole dish and combine.
- Add the dried herbs, salt, pepper, Marmite, tomato puree and balsamic vinegar. (It will have a greenish tinge – don’t worry give it half an hour in the oven and the colour will be the beautiful red / brown of tasty beef ragu).
- Cook in the oven for 3 – 4 hours. Check and stir every hour of so to assess if more liquid needs to be added.
- I like to serve on a crisp jacket potato or over a pile of gluten free spaghetti. Delicious!
A hearty beef ragu with a great depth of flavour that comes with slow cooking. You honestly wont notice the absence of garlic and onion, I promise! It is a really versatile dish that can be adapted and combined with loads of recipes. Chilli jackets and Lasagna being two of many. It can be stored in the fridge in an air tight container for a few days, or alternatively frozen for 3 -4 months. It is such a good recipe to have in your repertoire – a great fail safe go too !