Page title and description

Vegetarian mains
Root veg and rosemary ragu
Ingredients
- olive oil
- 2 large onions, finely diced
- 2 sticks celery, finely diced
- 2 carrots, finely diced
- 4 streaky bacon rashers, chopped into small pieces
- 400g beef mince
- 400g pork mince
- 3 tbsp tomato purée
- 2 large sprigs rosemary, leaves very finely chopped
- 500 ml red wine
- 500 ml chicken stock
- 800g root veg (e.g. 1 parsnip, ½ medium swede, ½ celeriac), diced to 1-2cm
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
50 min
PT1H50M
-
Step 1
Heat 3 tablespoons of oil in a large pan. Add the onion, celery and carrot. Fry very gently for 12-15 minutes, stirring now and then, until softened. -
Step 2
Turn up the heat a little, add the bacon and fry for 3-4 minutes. Add the beef and pork and fry to brown. -
Step 3
Add the tomato purée and stir for 1 minute. Add the rosemary, wine, stock and veg. -
Step 4
Season and simmer very gently for 1½ hours, giving the odd stir now and then to stop it catching on the bottom.