Tomato Paste Slow-Cooked Beef Ragù

Use Tomato Paste Tin (800g) to make this recipe. A large tin of tomato paste suits batch ragù because the paste can be cooked until brick-red before liquid is added. This removes raw acidity and builds a deep savoury base for slow-cooked beef.

At a glance

• Yield: 8
• Preparation: 20 minutes
• Cooking: 2 hours 20 minutes
• Chilling or freezing: None

Tomato Paste Tin (800g)

£4.57

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Ingredients

• 180g tomato paste
• 1kg beef mince
• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 3 garlic cloves, finely chopped
• 250ml dry red wine
• 500ml beef stock
• 400ml whole milk
• 2 bay leaves
• Fine sea salt and black pepper
• 750g dried pasta to serve

Method

1. Heat oil in a large casserole. Brown the beef in batches, transferring each batch to a plate.
2. Lower the heat and soften onion, carrot and celery for ten minutes. Add garlic and cook for one minute.
3. Add tomato paste and cook, stirring, for four to five minutes until it darkens to brick red.
4. Return the beef, add wine and reduce by half. Add stock, milk and bay leaves.
5. Simmer very gently, partly covered, for about two hours until rich. Season and serve with pasta.

Why this recipe works

Frying concentrated tomato paste develops sweetness and savoury depth before water enters the pan. Batch-browning beef avoids steaming and gives the sauce a stronger roasted flavour.

Practical tips and variations

• Use a wide pan and brown meat in batches.
• Stir more often as the ragù thickens.
• Reserve pasta water to loosen the sauce when tossing with pasta.

Serving and storage

Cool promptly and refrigerate for up to three days, or freeze in portions for up to three months. Reheat once until piping hot.

Frequently asked questions

Why add milk to ragù?

It softens acidity and gives the meat sauce a rounder texture.

Can I make ragù without wine?

Yes. Replace it with stock and add one tablespoon of balsamic vinegar near the end if needed.

How long should tomato paste cook?

Cook it until darker and fragrant, usually four to five minutes over moderate heat.