Beef ragu for pasta

Prep: 15 mins     cook time: 3 hrs   

serves 4-6

   

This Italian classic that makes a spectacular dinner with its rich and lavish flavour. Beef ragu is very easy to execute as all you need to do is to throw the ingredients in and put your feet up with a book waiting for it to cook whilst enjoying the smell of this delicious meal cooking.

You can cook it on the stove as in this recipe or leave it for about 5 hrs in slow cooker.

Serve it on pasta or cool down and use as filling for ravioli.

  

1 lb (or about 1/5 kg) stewing beef, in chunks

2 Tb olive oil

4 cloves of garlic, chopped finely

1 large onion, chopped

2 medium carrots, sliced

3 stalks of celery, chopped finely

125 ml red wine (go for a full body like sauvignon or cabernet) or a substitute for veg stock

3 Tbsp tomato paste

400 ml chopped plum tomatoes (or 1 can)

250 ml vegetarian stock

1 tsp thyme

1 tsp oregano

½ tsp chilli flakes

2 bay leaves

Salt and pepper

1 tsp red wine vinegar

Fresh basil leaves

 

To serve:

Pasta – go for parppadelle, cavatelli, rigatoni, fettuccine, gemelli or even lasagne sheets

Parmesan cheese, finely grated

 

1. Heat up the oil and brown the meat in batches. Leave to the side.

2. In the same pan to retain most of the flavour, cook the onions, carrots and celery until soft. Add the garlic, chilli flakes, bay leaves and thyme, cook for 1 min. Return the meat to the pan.

3. Add the tomato paste and red wine, mix well and cook until reduced by half.

4. Add the tomatoes with all the juices, oregano and season with salt and pepper.

5.  Simmer on low for about 2 ½ hours or until the meat is soft. Shred the meat using 2 forks, add vinegar. Cook for another 30 mins to thicken.

6. Serve on pasta of your choice and Parmesan, decorate with fresh basil.