Hidden veg ragu

SERVES 6 PREP 10 mins COOK 1 hr 20 mins EASY G

4 garlic cloves

1 red onion, roughly chopped

1 white onion, roughly chopped

2 celery sticks, roughly chopped

2 small carrots, roughly chopped

2 ½ tbsp olive oil

250g beef mince

250g pork mince

2 tbsp balsamic vinegar 400g can plum tomatoes 400g tomato passata

2 tbsp tomato purée 400ml chicken or beef stock cooked short pasta, to serve

1 Peel the garlic cloves and tip into a food processor with the onions, celery and carrots. Blitz until finely chopped. Heat 2 tbsp oil in a frying pan over a medium heat, and fry the veg mix until soft and translucent, about 20 mins. Meanwhile, heat the remaining oil in a second pan and fry all the mince until just brown, about 15-20 mins. Stir the vinegar into the mince, then season and stir into the fried vegetable mix.

2 Tip in the tomatoes, passata, tomato purée and stock. Reduce the heat to medium-low, cover and cook for 1 hr. After 30 mins (or once the oil separates), uncover so the ragu thickens. To freeze, cool completely, then pack into freezerproof containers. Will keep frozen for up to three months. Serve over pasta.

GOOD TO KNOW 2 of 5-a-day

PER SERVING 281 kcals • fat 16g • saturates 5g • carbs 12g • sugars 11g • ibre 4g • protein 20g • salt 0.6g