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Italian beef & veggie ragù with cheesy focaccia bread recipe

Italian beef & vegetable Ragù with cheesy focaccia dipping bread

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Frypan
  • 1 Large pot
  • 1 Oven tray

Ingredients

Start ragù

  • 2 cloves garlic
  • 1 zucchini
  • 1 carrot
  • 1 red capsicum
  • 1 tbsp olive oil
  • 500 g beef mince

Pasta

  • 200 g lasagna or pappardelle pasta or gluten-free pasta

Finish ragù

  • 1 tbsp Italian herbs
  • 1 tbsp Moroccan seasoning
  • 400 g crushed tomatoes
  • 135 g tomato pesto or similar
  • ¼ cup tomato paste
  • 1 tbsp honey
  • 1 cube beef stock
  • 80 g baby spinach

To finish

  • 100 g cheese or dairy-free cheese
  • 300 g focaccia bread or gluten-free bread

Instructions

Before you start

  • Bring a large pot of salted hot tap water to a boil. Preheat oven on grill. Boil a jug of water.

Start ragù

  • Peel and mince 2 cloves garlic. Grate 1 zucchini. Peel and grate 1 carrot. Slice or finely dice 1 red capsicum. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the garlic and 500 g beef mince and cook for 4 minutes, breaking up the lumps with a spoon. Then add the zucchini, carrot and capsicum and cook for 4 minutes, until tender.

Cook pasta

  • While the ragù is cooking, add 200 g lasagna or pappardelle pasta to the pot of boiling water and cook according to packet directions. Drain the pasta.

Finish ragù

  • Add 1 tbsp Italian herbs, 1 tbsp Moroccan seasoning, 400 g crushed tomatoes, 135 g tomato pesto, ¼ cup tomato paste, 1 tbsp honey, 1 cube beef stock and 1 cup or 250ml of boiling water and stir to combine. Cook for 8 minutes, or until slightly reduced, then stir through 80 g baby spinach.

To finish

  • Meanwhile, grate 100 g cheese over 300 g focaccia bread, place on an oven tray and grill in the oven for 5 minutes, or until the cheese is golden and melted. Stir the cooked pasta through the ragù and season to taste with salt and pepper. Slice the cheesy focaccia.

To serve

  • Divide the Italian beef and vegetable ragù between plates. Serve with slices of cheesy focaccia bread on the side for dipping.

Nutrition

Calories: 795kcal | Carbohydrates: 78g | Protein: 46g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 147mg | Sodium: 1136mg | Potassium: 1364mg | Fiber: 9g | Sugar: 18g | Calcium: 395mg | Iron: 9mg