Beef and Guinness Ragù

Easy to double up and freeze, this hearty ragù is just what’s needed on a chilly evening. Hands-on time 20min. Cooking time about 1hr 40min. Serves 2 2tsp olive oil

1 small onion, finely chopped 200g beef braising steak, cut into 2.5cm pieces

1tbsp plain flour

1 carrot, peeled and roughly chopped 1tsp wholegrain mustard

1tsp dried thyme

200ml Guinness

400g tin chopped tomatoes 1tbsp tomato purée

150g pappardelle pasta TO SERVE

Parmesan, grated, optional

1 Heat 1tsp oil in a medium pan (that has a lid) over medium heat and fry onion for 5min, until softened. Meanwhile, pat beef dry with kitchen paper, then toss in a bowl with the flour and some seasoning.

2 Empty onion into a separate bowl. Return pan to medium-high heat with remaining 1tsp oil; fry beef until browned all over, about 10min. Add carrot; return onion to pan. Stir in mustard, thyme and Guinness; bring to the boil, scraping up any stuck-on goodness from base of pan. Simmer for 5min; stir in chopped and puréed tomatoes and some seasoning.

3 Cover and simmer for 1hr, stirring occasionally, until beef is almost tender. Remove lid and simmer for 20min, stirring frequently, to thicken.

4 Bring a medium pan of salted water to the boil; cook pasta according to pack instructions. Drain and serve topped with the beef ragù and Parmesan, if you like.

PER SERVING (without Parmesan) 572cals, 36g protein, 11g fat

(3g saturates), 76g carbs

(17g total sugars), 9g fibre