Beef Ragu

This beef ragu is loaded with protein and fibre, meaning it'll keep you fuller for longer! But it's also full of flavour and so easy to make!

For an even easier version, through all your ingredients into a slow cooker (bar the pasta) and cook on low until rich and flavourful.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 501
% Daily Value *
Total Fat 10.6g17%
Total Carbohydrate 69.5g24%
Dietary Fiber 9.7g39%
Protein 21.3g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields2 ServingsCategoryDinner

 150 g wholewheat spaghetti
 175 g lean diced beef
 200 g chopped tomatoes
 3 garlic cloves - minced
 1 large onion - diced
 1 tsp Worchestershire sauce
 1 tsp basil
 1 tsp oregano
 1 tsp black pepper
 0.50 tsp onion powder
Optional Extras
 200 g mushrooms - chopped
 carrot - grated
 spinach

1

Heat a non-stick pan over medium-high heat and add the beef.

Brown the beef on all sides, then remove and set aside.

2

Reduce the heat to medium, and in the same pan add the garlic and onions.

Cook these until the garlic is fragrant and the onions have softened and become translucent.

3

In a blender, add the seasonings, chopped tomatoes, beef stock cube, and Worchestershire sauce. Blend until smooth.

4

Bring a large pot of salted water to the boil and add the spaghetti. Cook until al-dente (approximately 8-10 minutes).

Drain the pasta, keeping 1 cup of the pasta water set aside.

5

Add the sauce to the pan of garlic and onions, along with the saved pasta water and the diced beef.

Bring the sauce to the boil, then reduce the heat and allow to simmer. Simmer the sauce for 20 minutes, adding more water if needed. After the 20 minutes, the sauce should have reduced to a thick rich consistency.

6

Now plate your pasta, top with the diced beef and sauce mixture and enjoy!

Ingredients

 150 g wholewheat spaghetti
 175 g lean diced beef
 200 g chopped tomatoes
 3 garlic cloves - minced
 1 large onion - diced
 1 tsp Worchestershire sauce
 1 tsp basil
 1 tsp oregano
 1 tsp black pepper
 0.50 tsp onion powder
Optional Extras
 200 g mushrooms - chopped
 carrot - grated
 spinach

Directions

1

Heat a non-stick pan over medium-high heat and add the beef.

Brown the beef on all sides, then remove and set aside.

2

Reduce the heat to medium, and in the same pan add the garlic and onions.

Cook these until the garlic is fragrant and the onions have softened and become translucent.

3

In a blender, add the seasonings, chopped tomatoes, beef stock cube, and Worchestershire sauce. Blend until smooth.

4

Bring a large pot of salted water to the boil and add the spaghetti. Cook until al-dente (approximately 8-10 minutes).

Drain the pasta, keeping 1 cup of the pasta water set aside.

5

Add the sauce to the pan of garlic and onions, along with the saved pasta water and the diced beef.

Bring the sauce to the boil, then reduce the heat and allow to simmer. Simmer the sauce for 20 minutes, adding more water if needed. After the 20 minutes, the sauce should have reduced to a thick rich consistency.

6

Now plate your pasta, top with the diced beef and sauce mixture and enjoy!

Beef Ragu

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