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Cheesy Bacon and Beef Mince Ragu

Cheesy Bacon and Beef Mince Ragu

with Mushrooms and Rice
Recipe Development Team
Recipe Development TeamUpdated on April 07, 2026
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Calories
: 
829 kcal
Protein
: 
44.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Barley
  • Cereals containing gluten
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

1 sachet(s)

Mixed Herbs

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar

1 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Ragu

20 grams

Butter

Energy (kJ)3467 kJ
Energy (kcal)829 kcal
Fat35.2 g
of which saturates16.6 g
Carbohydrate86.5 g
of which sugars16.7 g
Dietary Fibre3.7 g
Protein44.9 g
Salt4.6 g
Trans Fat0.5 g
Potassium151.2 mg
Calcium1.2 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Lid
•Large Saucepan

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Mince and Veg
2

a) Meanwhile, heat a drizzle of oil in a large saucepan on high heat.

b) Once hot, add the bacon, beef mince and mushrooms. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle. Cook bacon thoroughly.

Add the Flavour
3

a) When the mince and mushrooms have browned, stir in the passata, red wine stock paste, Worcester sauce and mixed herbs. Mix to combine.

b) Stir in the sugar, tomato ketchup and water for the ragu (see pantry for all three amounts).

Simmer Away
4

a) Bring the sauce to a boil, then reduce the heat and leave to gently simmer until the sauce has thickened, 6-7 mins.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Finishing Touches
5

a) When the stew has finished simmering, stir in the butter (see pantry for amount) until melted.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up
6

a) Fluff up your rice with a fork and share between your serving bowls.

b) Spoon over the stew and scatter with the hard Italian style cheese. 

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