Ingredients
400g lean mince
1 small onion, finely diced
1 clove garlic, crushed
1 Tbsp rice bran oil
1 carrot, diced
2 stalks celery, diced
1 tsp dried marjoram
1 can tomatoes (400g)
1 cup reduced salt chicken stock
1 Tbsp tomato paste
500 grams fresh pasta
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Cooking Directions
Heat the oil in a heavy based frying pan. Sauté the onion and garlic until soft. Add the carrot and celery and cook a further 5 minutes.
Add the beef mince and marjoram. Brown thoroughly. Stir in the tomatoes, chicken stock and tomato paste. Reduce heat and simmer for 20-30 minutes until thick.
Simmer pasta for 5-6 minutes. Drain. Toss some of the mince ragu through the pasta and the remainder on top.
This ragu can be used for lasagne, Moussaka, cannelloni filling or on top a baked potato.
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