Low Fat Ragu

6 Servings
100% would make this recipe for Low Fat Ragu again.

So its untraditional - but packing this sauce with vegetables only adds to the flavour and makes getting five-a-day into your diet so easy. Great for making a big batch and freezing.

2 : 15

0 : 20

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Low Fat Ragu Ingredients

500 gram Ground beef extra lean	1/2 large Aubergine chopped
1 medium Onion finely chopped	800 gram Tomato canned, chopped
1 large Carrot chopped	2 tablespoon Tomato puree
1 stalk Celery chopped	1 each Bay leaf
1 clove Garlic crushed	2 teaspoon Dried mixed herbs
200 mililiter Beef stock	1 tablespoon Worcestershire sauce
200 gram Mushroom button	Tagliatelle to serve

Instructions for Low Fat Ragu

1. Heat a large, non-stick saute pan, season the meat and brown all over. Set aside, then add onion, carrot, celery and garlic to the pan and cook over a gentle heat with a little stock for five minutes to soften.

2. Add the meat to the pan along with the remaining ingredients and stir to combine. Bring to a boil, cover, then turn down to a very gentle simmer and cook for two hours. Serve with the tagliatelle.

Main Ingredient: Ground BeefCuisine: Italian