Tomato and Beef Ragù

Name: Tomato and Beef Ragù
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 28 whole tomatoes, finely chopped, juice reserved; 1 medium carrot, finely chopped; 1 small rib small celery rib, finely chopped; 118 milliliters dry red wine; 2 garlic cloves, minced; 1 pinch Pinch of freshly grated nutmeg; 2 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 1 teaspoon dried oregano; 4 servings Salt and freshly ground pepper; 1 Tbsp tomato paste; 454 grams beef eye of round or top round, finely chopped

Tomato and Beef Ragù might be just the main course you are searching for. This recipe makes 4 servings with 262 calories, 27g of protein, and 11g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of celery, nutmeg, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the olive oil in a large skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the carrot, celery and onion and cook over low heat, stirring occasionally, until softened, about 10 minutes.

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Carrot

Celery

Onion

Add the meat, season with salt and pepper and cook over moderate heat, stirring, until no pink remains, about 4 minutes.

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Salt And Pepper

Meat

Add the garlic, bay leaf, oregano and nutmeg and cook, stirring, until fragrant, about 1 minute. Stir in the chopped tomatoes with their juice and the tomato paste and simmer, stirring occasionally, until thickened over low heat, about 10 minutes.

Ingredients you will need

Tomato Paste