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Grid Iron Meat

Hidden-Veg Beef & Tomato Ragu

This is comfort food that still feels sensible — slow-simmered beef mince, tomatoes and a generous amount of finely chopped vegetables that melt into the sauce. It’s rich without being heavy, deeply savoury, and ideal for batch cooking. Serve it with barley, wholewheat pasta, or spooned over soft polenta for something warming and restorative.

INGREDIENTS
  • 1kg Native Breed Beef mince
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 1 courgette, finely diced
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 1 tsp dried oregano
  • 1 bay leaf
  • 400g tin chopped tomatoes
  • 150ml beef stock or water
  • Sea salt
  • Black pepper
  • Small handful parsley, finely chopped
  • Optional: splash of milk
METHOD

  1. Heat the olive oil in a wide, heavy-based saucepan over a medium heat.
  2. Add the onion, carrot, celery and courgette with a pinch of salt. Cook gently for 8–10 minutes, stirring often, until soft and starting to collapse.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the beef mince, breaking it up with a spoon. Cook until lightly browned.
  5. Stir in the tomato purée and cook for 1–2 minutes to deepen it.
  6. Add oregano, bay leaf, chopped tomatoes and stock.
  7. Bring to a gentle simmer, then reduce the heat and cook uncovered for 30–40 minutes, stirring occasionally.
  8. If using, stir in a small splash of milk during the last 10 minutes.
  9. Season carefully and finish with chopped parsley.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Use Sauté → Medium to soften the vegetables.
  2. Add mince and brown lightly.
  3. Stir in tomato purée, herbs, tomatoes and stock.
  4. Switch to Pressure Cook → High → 20 minutes.
  5. Natural release for 10 minutes, then reduce on Sauté if needed.
  6. Finish with parsley.

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Shop for Ingredients

Native Breed Beef Mince – 500g

Fresh native breed beef mince with around 20% fat, coarsely minced for rich, everyday cooking.

Made from a blend of shoulder, flank and brisket, it browns well and brings depth to cottage pie, chilli, lasagne, bolognese, meatballs and homemade burgers.

Delivered fresh and suitable for freezing.

£8.50

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Sides

  • Simple Barley Pilaf – a brilliant slow-carb alternative to pasta.
  • Wholewheat spaghetti or rigatoni – familiar and satisfying.
  • Soft polenta – comforting and gentle.
  • Garlic Wilted Greens – adds freshness and balance.
  • Roasted squash or carrots – natural sweetness alongside the ragu.

Matches

  • Tomato, bay, oregano, parsley
  • Carrot, celery, courgette
  • Barley, polenta, whole grains
  • Olive oil, butter, milk
  • Hard cheese, grated sparingly

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Preparation Time: 15 minutes
Cooking Time: 40–45 minutes (20 minutes under pressure)

Hot Tips

  • Finely diced veg disappears into the sauce — ideal for adding depth without bulk.
  • A splash of milk at the end softens acidity and rounds everything out.
  • This freezes exceptionally well and improves overnight.
  • Leftovers make an excellent base for baked pasta or stuffed peppers.

Pairings

ed Wine

  • Montepulciano d’Abruzzo – soft, tomato-friendly and warming.
  • Sangiovese – classic with ragu.
  • Gamay – lighter but still satisfying.

White Wine

  • Verdicchio – clean and structured enough for tomato sauces.
  • Soave Classico – gentle and refreshing.
  • Dry Trebbiano – simple and food-friendly.

Beer & Cider

  • Amber ale – malty and comforting.
  • Italian-style lager – clean and crisp.
  • Dry cider – a surprisingly good match.

Non-Alcoholic

  • Sparkling water with orange peel
  • Alcohol-free red with good acidity
  • Black tea after the meal

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