Cheesy Beef Mince Ragu
with Mushrooms and Rice
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!
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.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
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
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
Utensils
Cooking Instructions and Tips
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.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
b) Heat a drizzle of oil in a large saucepan on high heat.
c) Once hot, add the beef mince, pepper and mushrooms. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the beef as it cooks.
d) 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.
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).
a) Bring the sauce to a boil, then reduce the heat and leave to gently simmer until the sauce has thickened, 6-7 mins.
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.
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.
