2 tsps ghee or coconut oil
1 red onion, finely chopped
1 celery stick, sliced
1 carrot, peeled and diced
150g courgette, diced
1 sprig fresh rosemary or thyme
600g sirloin steak or beef steak, sliced into 2cm strips
50g button mushrooms, chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
1 tbsp balsamic vinegar
200g tinned chopped tomatoes
100ml cold water
1 beef stock cube, crumbled
a good pinch sea salt and ground black pepper
a small handful chopped flat-leaf parsley, to serve

Heat the ghee/oil in a large saucepan over a medium heat.

Add the onion, celery, carrot, courgette and sauté for 4-5 minutes, stirring occasionally.

Add the thyme sprigs, stir and turn up the heat to maximum. Add the steak strips and
fry for 2-3 minutes, stirring to brown all over.

Add the garlic, mushrooms, balsamic vinegar and tomato purée and stir well.

Add the chopped tomatoes and cold water, stir well and bring to the boil.

Crumble in the stock cube, stir well and reduce the heat to a simmer. Cover and cook
for 10 minutes.

Season with salt and pepper and stir through the chopped parsley.

Serving suggestion: Enjoy on its own or serve with new potatoes or pasta.
Store any leftover ragu in an airtight container and refrigerate for up to 4 days or freeze
on same day.