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Italian Recipes

Cheesy Beef Mince Ragu Stew

Cheesy Beef Mince Ragu Stew

Cheesy Beef Mince Ragu Stew

with Mushrooms and Ciabatta Dippers

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Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Beef Mince Ragu Stew in just 20-25 minutes for a delicious and speedy meal.

Tags:

Family Friendly

•High Protein

Allergens:

Cereals containing gluten

•Sulphites

•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

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

15 grams

Worcester Sauce

(Contains: 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

Nutritional information

Energy (kJ)2857 kJ

Energy (kcal)683 kcal

Fat33.3 g

of which saturates15.7 g

Carbohydrate62.3 g

of which sugars17.1 g

Dietary Fibre3.7 g

Protein37.8 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

Instructions

Fry the Mince and Veg

1

a) 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 and mushrooms have 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.

Ciabatta Time

2

a) Meanwhile, halve the ciabattas.

Simmer Away

3

a) When the mince and mushrooms have browned, stir in the passata, red wine stock paste, Worcester sauce and mixed herbs along with the sugar, tomato ketchup and water for the ragu (see pantry for all three amounts).

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

Get Toasting

4

a) Just before the stew is ready, toast the ciabatta halves in your toaster until golden.

b) Drizzle some olive oil over the slices, then cut diagonally into triangles.

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) Share the stew between your serving bowls and sprinkle over the grated hard Italian cheese.

b) Serve the ciabatta alongside for dipping.

Enjoy!

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