Italian Raju

Serves 4

Share on facebook
Facebook
Share on twitter
Twitter

Ingredients

  •  500g Lean beef mince (5% fat)
  • 2 Onions
  • 1 Large or 2 medium-sized carrots
  • 2 Sticks of celery
  • 2 cloves of garlic
  •  70g Pancetta
  • 1 tsp Oregano
  • 2 Tubs (800ml) Kinsale Bay Tomato & Basil soup
  • 2 tbs Olive oil

Intructions

  •  500g Lean beef mince (5% fat)
  • 2 Onions
  • 1 large or 2 medium-sized carrots
  • 2 Sticks of celery
  • 2 cloves of garlic
  •  70g Pancetta
  • 1 tsp Oregano
  • 2 Tubs (800ml) Kinsale Bay Tomato & Basil soup
  • 2 tbs Olive oil
  1. First prepare the soffrito or vegetable mix, because you want everything small this can be easily done in a food processor, just throw all the veg in big chunks and pulse a few times. Alternatively, you can use a box grater.
  2. Now it’s time to brown the mince, start with a hot pan and a drizzle of olive oil. You can add the meat in 2 steps to maintain the heat in the pan. After it starts to brown and all the water has evaporated you can remove the meat with a slotted spoon and set it to the side.
  3. Add another drizzle of olive oil to your pan and sweat off your vegetable mix together with the pancetta, you want to release the flavours but stop before browning. You can now add our Tomato & Basil soup and bring it back to the boil, this will instantly add a punch of flavour.
  4. Once the sauce comes to a boil you can add the oregano and the beef mince, turn down the heat and simmer for 15 minutes. Meanwhile, you can cook your pasta. You can season the sauce to your own taste with salt and pepper.

Remember there is tax relief for gluten-free products purchased by certified coeliac sufferers. Do not forget to avail of this initiative in-store. Please ask store for details.