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  • Serves 4
  • 25 mins


250g of Northern Ireland Farm Quality Assured lean steak mince

1 red onion

2 large garlic cloves

300g cherry tomatoes

200g tomato passata (small carton)

1 low salt beef stock cube

350ml boiling water

3 tablespoons tomato puree

3 tablespoons balsamic vinegar

325g dried pasta

50g grated parmesan


To serve

Salad leaves


1 large frying pan / wok, 1 green chopping board, 1 vegetable knife, 1 measuring jug, 1 garlic crusher, 1 kettle, 1 tablespoon, 1 medium saucepan, 1 large sieve, 1 slotted spoon, 1 spatula, 2 pot stands, 4 serving dishes, weighing scales



  1. Peel and thinly slice red onion.
  2. Crush garlic.
  3. Half the cherry tomatoes.
  4. Dissolve stock cube in 350ml of water.
  5. Dry fry the mince in the pan or wok until brown.
  6. Add onion and crushed garlic, cook for 5 minutes stirring continuously.
  7. Stir in the tomato passata, cherry tomatoes, beef stock, tomato paste, balsamic vinegar and bring to a boil. Reduce the temperature to a moderate heat and simmer for 15 minutes until the sauce thickens, stirring occasionally.
  8. Meanwhile cook the pasta in boiling water according to packet instructions, then drain and immediately tip into the frying pan and stir into the ragu.
  9. Spoon into warm serving bowls, sprinkle with grated parmesan and serve with fresh salad leaves.

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