This week I decided to adapt my ragu recipe for the Slimming World Extra Easy diet plan. It wasn’t too difficult, I just had to keep an eye on how much tomato puree I was using and use the olive oil spray.
This ragu is veg heavy too, so to save time on veg prep I used the thick grater disc in my Food Processor Attachment to grate the carrots and celery quickly.
This is a big batch of ragu, and will give 12 generous portions of sauce. Portion off the the extra and freeze for another day. I also like to cook extra pasta and have the leftovers for lunch the next day (it tastes even better!) but this can lead to going back for seconds on the night….
I saved up my calcium healthy extras so I could have some cheese on top, strong cheese is best, parmesan or extra mature cheddar.
Braising steak – 1.5lb/700g (minced)
Olive oil spray – 21 sprays (1.5 syns)
Onions – 2 red/white/a combination (finely diced)
Garlic – 6 large cloves (minced)
Carrots – 7 large (grated)
Celery – 4 stalks (greated) and the leaves of the heart (chopped)
Mushrooms – 250-300g (chopped)
Worcestershire sauce – 2 tablespoons
Tomato puree – 5 tablespoons (2.5 syns)
Beef stock – ½ pint/300ml
Canned chopped tomatoes – 3 400g tins
Passata – ½ pint/300ml
Herbs and spices – a good Italian seasoning, chilli flakes, oregano, bay leaf, pepper, celery salt.
Equipment: chopping board, knife, garlic crusher, large pan/casserole, non-stick frying pan, wooden spoon
- Sautee the onions in the olive oil spray in the large pan on a low-medium heat until they start to soften. Add a little water if necessary.
- Add the garlic, and soften before adding the grated carrots, celery, chopped mushrooms and seasoning. Add a little water and let these soften while you mince the beef.
- In a hot frying pan brown the mince (without oil). Make sure you break it up with the wooden spoon and stir it so it browns evenly and doesn’t clump together.
- When all the meat is coloured add the Worcestershire sauce and some seasoning.
- Tip the mince in with the vegetables and stir in the tomato puree.
- Add the stock, canned tomatoes, and passata.
- Simmer for 3 hours on the hob or covered in the oven on 160°C/Fan 140°C/Gas 3.