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Cheesy Beef Mince Ragu
Cheesy Beef Mince Ragu

Cheesy Beef Mince Ragu

with Mushrooms and Rice

Recipe Development Team
Recipe Development TeamPublished on April 01, 2025
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A quicker version of a slowly simmered meat ragù, this Cheesy Beef Mince Ragu will be on your table in less than 25 minutes. With mushrooms, a sprinkle of cheese and a side of mash, this is comfort food served quickly!

Tags:
Family Friendly
•High Protein
Allergens:
Sulphites
•Barley
•Cereals containing gluten
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 10 minutes
DifficultyEasy

Ingredients

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)

Not included in your delivery

1 tsp

Sugar

1 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Ragu

20 grams

Butter

Nutritional information

Energy (kJ)2979 kJ
Energy (kcal)712 kcal
Fat26.1 g
of which saturates13.7 g
Carbohydrate85.6 g
of which sugars13.1 g
Dietary Fibre3.3 g
Protein37.2 g
Salt3.4 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan

Cooking Instructions and Tips

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ½ 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 beef mince and mushrooms. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the beef 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.

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.

Meal right image

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