Big-Batch Beef and Mushroom Ragu

Ingredients

• 1 kilogram beef mince
• 2 tablespoon olive oil
• 2 piece brown onion, finely diced
• 2 piece carrot, grated
• 300 gram mushrooms, finely chopped
• 4 clove garlic, crushed
• 3 tablespoon tomato paste
• 800 gram tinned crushed tomatoes
• 250 millilitre beef stock
• 2 teaspoon dried oregano
• 1 tablespoon worcestershire sauce

Instructions

1. 1Heat the oil in a large heavy-based pot over medium heat and cook the onion, carrot and mushrooms for 8 minutes until soft.
2. 2Add the garlic and cook for 1 minute until fragrant.
3. 3Turn the heat to high, add the mince and cook for 6 minutes, breaking it up with a wooden spoon, until browned.
4. 4Stir in the tomato paste and cook for 1 minute.
5. 5Add the tomatoes, stock, oregano and worcestershire sauce, then bring to a simmer.
6. 6Reduce the heat to low and simmer uncovered for 55 minutes, stirring occasionally, until thick.
7. 7Season with salt and pepper. Cool, then freeze in 2-cup portions for up to 3 months; thaw overnight and reheat in a saucepan until bubbling.