This simple sauce is perfect for pouring over pasta, or a thick slice of toasted crusty bread, and goes nicely with both beef and chicken, if desired. While this may serve two, if you happen to be feeding people with less heartier appetites than teenage boys, you will likely have enough for four.
My favourite way to serve this ragu is to toss it with orzo and garnish lightly with fresh chopped parsley and grated Parmesan. The tiny rice-shaped pasta is quick-cooking and yields a similar taste to a risotto only with less work. Recipe adapted from The River Cottage Veg cookbook.