Beef ragu and courgettini

I saw Hemsley and Hemsley make a ragu recently to which they add mixed spice and also some grated carrot at the end. I tried that this time and it was good – lightened and sweetened the ragu very subtly. I also wanted to use the spiralizer that my friend Bridget bought me a while back. So I made pasta-free spaghetti using a courgette. The love affair with the courgette continues – it was great.

What to use – serves 4

  • 500g 5% fat Aberdeen Angus mince
  • 600ml passata (you could use half passata and red wine – I usually would but had none in)
  • 300ml beef stock
  • bay leaf
  • 1 teaspoon mixed spice
  • 3 cloves of garlic – sliced
  • handful of finely chopped shallots
  • handful of chopped parsley
  • 1 carrot – grated
  • salt and pepper
  • 1 courgette per person to serve

How to use it

I fried the shallots, mixed spice and garlic in some olive oil then added the beef mince to brown off.

I then added the passata and the beef stock, seasoned well, added the bay leaf and put into the oven at 140C for 3 hours.

About 10 minutes before you want to eat, bring it up to the hob again and stir in the grated carrot and a handful of chopped parsley and continue to heat through.


When time to serve, I sauted the courgettini briefly in some olive oil to heat and soften it a little but it retained some crunch.



Mmm rating: mm mm mm

What to listen to:  Jake Bugg Broken

What to watch:  Super creepy Nightcrawler


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