1 tbsp olive oil
1 celery stick, finely diced
1 large carrot, finely diced
600g pack minced beef steak
3 tbsp tomato purée
1 tbsp garlic infused oil
2 tsp fresh thyme leaves
150ml red wine (or use extra beef stock)
500ml beef stock
400g gluten free spaghetti
50g grated parmesan, plus extra to serve (optional)
side salad, to serve
Serves - 4
Heat the oil in a large pan and add the celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
Add the tomato purée, garlic infused oil and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol.
Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
Remove the lid and continue cooking for 15 mins. Meanwhile, cook the gluten free pasta following pack instructions.
Reserve a mugful of the cooking water, then drain the gluten free spaghetti and add to the ragu with the Parmesan.
Toss well and add a little pasta water to help the sauce coat the gluten free spaghetti. Serve with a side salad and extra cheese, if you like.
Recipe adapted from: Good Food