Italian Beef Ragu
Serves 6
Ingredients
- 1.2 kg cross-cut blade or chuck steak, cut into 3 cm cubes
- 2 tbsp flour
- 2 tbsp olive oil
- 2 large onions, sliced
- 3 teaspoons of minced garlic
- ¼ cup tomato paste
- 1 cup beef stock
- 1 cup red wine
- 1 cup water
- 1 tbsp rosemary, finely chopped
- ¼ cup balsamic vinegar
- 400g of pasta of your choice
- 2 tbsp parsley, chopped
- Salt and pepper
Method
- Place meat in a clean paper bag with seasoned flour and shake to coat. Heat oil in a large, deep-sided ovenproof dish or heavy pot and brown meat over high heat in 2-3 batches, transferring it to a plate as it is browned.
- Reduce heat to medium, add onions to the pan and cook for a couple of minutes to soften. Add garlic and tomato paste stir and cook another 3 minutes. Add stock, wine and water. Return the meat to the pot with rosemary and vinegar. Stir to combine. Cover and simmer over lowest heat for approx 2-2½ hours or until beautifully tender.
- When ready to serve, cook pasta according to the packet instructions and toss through the cooked ragu, garnish with parsley.
- VARIATIONS
- Oven-bake method: When meat has browned and all other ingredients are added, cover dish and transfer to a 160°C oven. Bake for 2-2½ hours.
- Slow cooker or crock pot method: Place garlic, tomato paste, beef stock, wine, rosemary and vinegar into the cooker (no water). Shake meat in a clean paper bag with seasoned flour to coat. No oil is required unless meat is to be browned. Add to cooker with onions and stir to combine. Cover and cook for 8-9 hours on low.
