Ragatoni with Beef Ragu




450g lean beef mince (5% fat or less)

4 rashers smoked back bacon, all visible fat removed, chopped

2 garlic cloves, crushed

1 leek, finely chopped

1 red pepper, deseeded and chopped

2 carrots, peeled and chopped

1 tsp dried oregano

A large handful of fresh basil, finely chopped

400g can chopped tomatoes

350g dried pasta


  1. Place a large, non-stick frying pan over a high heat. Add the beef and bacon and cook for 4-5 minutes, until the beef is browned all over. Add the garlic, leek, pepper and carrots and cook for a further 5 minutes.

  2. Add the oregano, basil and chopped tomatoes. Bring to a simmer and then cover and cook for 10 minutes.

  3. Meanwhile, cook the pasta according to the packet instructions. Drain well and add to meat mixture.

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