Mary Berry Beef Ragu

This delicious Mary Berry Beef Ragu is a simple and comforting meal, perfect for a cosy dinner. It’s packed with rich flavours from the red wine, tender minced beef, and aromatic herbs. Plus, it’s quick to make and uses everyday ingredients you likely have in your kitchen. Serve it hot with pasta or rice for a satisfying dish!

This Beef Ragu Recipe Is From Quick Cooking Cookbook by Mary Berry

Ingredients Needed:

• 500ml red wine
• 1 tbsp oil
• 2 celery sticks, finely diced
• 1 small leek, finely chopped
• 1 large onion, finely chopped
• 1 large carrot, finely diced
• 2 garlic cloves, crushed
• 500g lean minced beef
• 2 tbsp plain flour
• 500g passata
• 1 tbsp sun-dried tomato paste
• 2 tsp chopped marjoram leaves, plus extra for garnish
• 2 tsp chopped rosemary leaves
• 2 bay leaves
• 1 tsp light muscovado sugar
• Grated Parmesan, to serve
• Salt and pepper, to taste

How To Cook Beef Ragu:

1. Preheat the oven: Set the oven to 180°C/160°C Fan/Gas 4.
2. Reduce the wine: Pour 500ml of red wine into a saucepan, bring to the boil, and reduce by one-third, which takes around 5–10 minutes.
3. Cook the vegetables: Heat 1 tbsp of oil in a large, ovenproof pan. Fry the celery, leek, onion, and carrot over medium-high heat for 6–7 minutes until they begin to soften.
4. Add the garlic and beef: Stir in 2 crushed garlic cloves and cook for 10 seconds. Add 500g of minced beef and brown for 3–4 minutes, breaking it up with a spatula.
5. Add the flour: Sprinkle 2 tbsp of flour over the beef and stir for 2–3 minutes until it’s well incorporated.
6. Combine the ingredients: Pour in the reduced wine, 500g of passata, 1 tbsp sun-dried tomato paste, 2 tsp chopped marjoram, 2 tsp rosemary, 2 bay leaves, 1 tsp muscovado sugar, and season with salt and pepper.
7. Cook: Bring the mixture to a boil, then cover and either transfer to the oven or reduce the heat on the hob and simmer gently for 20–25 minutes until the beef is tender.
8. Finish and serve: Check the seasoning, remove the bay leaves, and serve the ragu hot with pasta or rice, garnished with chopped marjoram and grated Parmesan.

Recipe Tips

• Choose Quality Wine: Use a good-quality red wine for better flavour. The wine enhances the dish, so pick one that you enjoy drinking.
• Brown the Beef Properly: Make sure to brown the minced beef well before adding other ingredients. This step adds depth and richness to the ragu.
• Don’t Skip the Herbs: Fresh herbs like marjoram and rosemary are key to a fragrant ragu. If you can, use fresh instead of dried for a brighter taste.
• Let It Simmer: Allow the ragu to simmer for longer than the suggested time if you can. This deepens the flavours and makes the meat even more tender.
• Serve with Cheese: Don’t forget to sprinkle grated Parmesan on top before serving. The creamy cheese adds a delicious richness to the dish.

How To Store & Reheat Leftovers

• Refrigerate: Allow leftover Beef Ragu to cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: For freezing, let leftover Beef Ragu cool completely before placing it in a freezer-safe container. Seal it well and label with the date. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating on the stove until hot.

Nutrition Facts

Serving Size: 1 cup (approximately 240 grams)

• Calories: 514
• Total Fat: 35g
• Saturated Fat: 14g
• Cholesterol: 107mg
• Sodium: 298mg
• Potassium: 753mg
• Total Carbohydrate: 11g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 43g

Try More Mary Berry Recipes:

• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Lasagne Express
• Mary Berry Venison Casserole
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Turkey Crown With Orange