Sunday spaghetti with slow-cooked beef ragù
Lara Shamma ·
A rich meat sauce that simmers while you get on with your day, and tastes even better tomorrow.
This is the sauce I make on Sunday mornings and eat all week. It is hearty, rich and better on the second day, which is exactly why I make a big pot.
Start with a heavy pan. Brown 500 g of minced beef in batches so it colours instead of steaming, then add a chopped onion, a grated carrot and three cloves of garlic and cook until soft.
Stir in two spoons of tomato paste and let it darken for a minute, then add two tins of crushed tomatoes, a bay leaf, a pinch of seven spices and a splash of beef stock. Lower the heat and let it simmer, half covered, for at least an hour.
Finish with a knob of butter and a handful of chopped parsley, toss with spaghetti and serve with plenty of grated cheese. Freeze the rest in portions for busy weeknights.