Recipe: Scrummy Beef ragu

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Before you jump to Beef ragu recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

Most of us have been taught to think that comfort foods are not good and to be avoided. If your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be altogether nourishing and it's good for you to eat them. Some foods honestly do raise your mood when you eat them. If you are feeling a little bit down and you need a happiness pick me up, try a few of these.

Cold water fish are excellent if you want to be in a better mood. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3 fats. Omega-3 fatty acids and DHA are two things that really help the grey matter in your brain function a lot better. It's true: consuming a tuna fish sandwich can basically help you fight depression.

Now you can see that junk food isn't necessarily what you need to eat when you wish to help your moods get better. Test out these hints instead!

We hope you got insight from reading it, now let's go back to beef ragu recipe. You can have beef ragu using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Beef ragu:

1. Provide 500 g of lean minced beef.
2. You need 1 of onion.
3. Prepare 2 sticks of celery.
4. Prepare 2 of medium carrots.
5. You need of Garlic (1 or 2 cloves).
6. Get of Italian herbs.
7. You need 400 ml of vegetable stock (or red wine).
8. You need 200 ml of chopped tomatoes.
9. Prepare 3 tablespoons of tomato puree.
10. Provide of Pepper.

Steps to make Beef ragu:

1. Gather ingredients.
2. Chop the onion, celery & carrot into small chunks..
3. Add to sauté pan with some oil and fry gently for 10 minutes.
4. Add the mince and fry til brown.
5. Add the garlic, herbs,tomato purée, vegetable stock,pepper and tomatoes. Cover with a lid and simmer for 1 - 1.5 hours.
6. Serve with pasta of your choice and Parmesan.

Remove the herb bundle and beef shank. Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir. Skim off any extra fat from the top of the ragu.

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