Beef and mushroom ragu with spaghetti

Ingredients

• 750 gprime beef mince
• 400 gbutton mushrooms, sliced
• 400 gspaghetti
• 300 gcarrots, grated
• 250 gbrown onions, fine dice
• 800 gchopped tomatoes, 2 cans
• 150 gtomato puree
• 15 gcrushed garlic
• 5 gdried mixed herbs
• 1stock cubes, in 250 ml water
• 10 mlolive oil

Method

1. 1

   Brown the mince hard in two batches in a dry pan, pour off the fat, and set the meat aside.

2. 2

   Heat the oil and cook the mushrooms on a high heat, leaving them alone until they colour, about 6 minutes, then lift them out with the beef.

3. 3

   Cook the onion and grated carrot for 10 minutes over medium heat until properly sweet, then add the garlic and herbs for 30 seconds.

4. 4

   Add the tomatoes, puree and stock, and return the meat and mushrooms to the pan.

5. 5

   Simmer uncovered for 30 minutes, stirring now and then, until it is thick enough to hold a spoon mark.

6. 6

   Cook the spaghetti a minute short of the packet time, then finish it in the sauce with a ladle of its cooking water.