Italian Beef Ragu and Pasta Soup
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A classic one-pot dish with tomato and beef ragu with bows of pasta.
You will need...
| Product | Pack Size | For 10 Portions |
| Pasta Bows (68908) | 3kg | 200gm |
| Minced Beef | n/a | 400gm |
| Diced Onions (63278) | 1kg | 300gm |
| Chopped Tomatoes (7657) | 2.55kg | 300gm |
| Aubergine (diced) | n/a | 100gm |
| Diced Mixed Peppers (6692) | 1kg | 100gm |
| Tomato Puree (61197) | 800gm | 500gm |
| Vegetable Oil (92564) | 20ltr | 20ml |
| Beef Bouillon (51449) | 2kg | 40gm |
| Hot Water | n/a | 2.6ltr |
| Basil Puree | n/a | 20gm |
| Garlic Puree (66238) | 1kg | 2gm |
| Cracked Black Pepper (24152) | 450gm | 1gm |
| Salt (11804) | 6kg | 1gm |
| Oregano (4929) | 200gm | 10gm |
| Plus...Your favourite garlic bread to serve. | ||
To make...
- Dice aubergine
- Heat oil in a suitable thick bottom saucepan, add mince and brown off for 2-3 minutes
- Add diced onion, peppers and garlic and sweat for 2-3 minutes
- Add aubergine and sweat for 2-3 minutes
- Make up beef stock, whisk bouillon into the hot water
- Add chopped tomatoes and tomato puree to saucepan, stir well, then add stock
- Add pasta to saucepan. Stir regularly for 10-12 minutes
- Stir in basil paste, cracked black pepper, salt and oregano
- Decant into the recommended serving vessel and serve
