Italian Style Scotch Beef Ragu Recipe
This simple and versatile beef ragu is a great way to use up left over vegetables and to encourage fussy eaters to try something new.
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Ingredients
- 450g Lean Diced Scotch Beef PGI, cut further into 1cm chunks
- 1 large onion, finely chopped
- 2 cloves garlic, peeled and minced
- 1 400g tin chopped tomatoes
- 1 low salt beef stock cube
- 60g tomato puree
- 2 tsp green pesto
- 10ml Worcestershire sauce
- 250ml boiling water
- 30ml Scottish rapeseed oil
- Sea salt
- black pepper
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