Beef & Basil Ragu with Linguine

It’s a classic. A very simple supper … Beef and Basil Ragu (Bolognese) with linguine. I remember when this was seen as very ‘continental’.

When you make a dish on a regular basis you take it for granted. When I’m training young people in the deli, I constantly have to remind myself — not everyone knows this stuff.

The luxury of lockdown is time to make and put this down on paper.

Far from plain, this take on a ‘spag bol’ is delicious.

Prep time: 20 mins. Cooking time: 1 hour (2 if you have time).

This recipe will feed 4 to 5. I make it in a batch of this size to freeze half or save for another day.

Ingredients

• 500g Minced Beef

• 100g streaky bacon

• 1 large Onion chopped

• 250g mushrooms (any)

• 2 cloves of garlic minced

• 1 tin of tomatoes any

• 2 tablespoons of tomato puree

• level dessert spoon of demerara sugar

• 175ml red wine

• 1 tbsp balsamic vinegar

• small bunch of fresh basil

• beef or vegetable stock (strong… 250ml to one cube or stock pot or a desert spoon of powder)

• S&P

• a little oil for frying

• a little olive oil

• 150g linguine or spaghetti (enough for 2 people)