Beef ragu with chickpeas
Prep:
10 mins
Cook:
255 mins
Loads of textures and simple delicious ingredients make up this delicious and healthy dish.
2 large carrots
2 stalks celery
1 onion
4 cloves garlic, peeled
500g beef mince
400g tinned chopped tomatoes, with juices
236ml beef stock
400g tinned chickpeas, drained and rinsed
3 tbsp tomato puree
2 tsp sugar
1 ½ tsp salt
1 tbsp dried Italian seasoning
300g pasta
Grated Parmesan cheese (optional)
In a food processor, pulse the carrots, celery, onion and garlic together then set aside. In a large skillet.
Brown the beef over medium to medium-high heat using a wooden spoon to break up clumps.
Drain fat.
In a large pot, combine the beef, vegetables, tomatoes, stock, drained beans, tomato puree, sugar, salt and Italian seasoning.
Cover and cook on low-heat for 4 hours, skimming of any fat as you go and stirring every hour.
Shortly before serving, cook pasta according to package directions and drain.
Return the pasta to hot pan. Add meat mixture and toss to combine. If desired, serve with cheese.
Serves
6
Preparation Time
10 minutes
Cooking Time
255 minutes
Main ingredients
Beans, Beef, Cheese, Vegetables, Oil, Stock/Broth, Garlic
Recipe Type
Dinner, Family Dinners, Slow cooking
Cuisine
Italian
Level of Difficulty
Easy
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