Inspired: Jamie Oliver’s Ragu

Smoky bacon sizzled in strips in a pan with a dash of olive oil
500g Aberdeen Angus beef mince

Add the beef to the cooked bacon. Cook on high heat, if it sticks add a splash of water abd stir in the sticky bits at the bottom of the pan. 

Add chopped rosemary and a drained and washed tin if cannellini beans. Stir in over heat. 

Chop: 2 carrots, 2 celery sticks, 3 chestnut mushrooms, 2 red onions, 1 red pepper, 2 garlic cloves (finely grated).

Tip meat and rosemary mix into an oven proif dish. Preheat oven to 180C.

Fry veg in pan.

Add 1 jar passata to meat dish plus tomato paste. Stir. Add cooked veg. Stir in 1tbsp balsamic vinegar and 1 desert spoon brown sugar. 

Stir together. Add 5 bayleaves.

Cook in oven with lid on for 45 mins. Then remove, check for extra water that you might need to add. Then put back in with lid off for 15-20 mins at 160C.

At this point I sliced and oiled some aubergine and spread on a baking tray, which I popped in the oven,  to make chips. 



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