Beef Ragu

This Beef Ragu goes well with Pappardelle or Tagliatelle, it is a robust sauce that pairs best with a thicker pasta. It also makes a really good, if not traditional Lasagna. The standard recipe is designed for making in a saucepan on a stove top. It can be moved to a slow cooker or pressure cooker once all the ingredients have been combined if you are trying to speed it up or want to leave it unattended. If you are using a slow cooker or pressure cooker the consistency of the sauce will not be right, it can be fixed by quickly reducing the sauce in a saucepan while shredding the beef.

• 500g Stewing Beef
• 2-3 Sticks of Celery
• 2-3 Carrot
• 1 Large Onion
• 700g Passata or 800g Tinned Tomatoes
• 4 – 6 Cloves of Garlic (Minced)
• ½ Cup Red Wine
• 2 Bay Leaves
• Salt and Pepper to taste
• Oil (Refined Olive or Safflower)

• Slow Cooker (Optional)
• Pressure Cooker (Optional)

1. Dice Onion, Carrot and Celery.
2. Cut Beef into 2cm cubes.
3. Mince Garlic.

1. Using a large Saucepan, heat oil on medium high.
2. Sear Beef in batches, transferring to bowl for later.

1. Reduce heat to medium.
2. Cook Onions for 10 minutes or until softened and translucent.
3. Add Celery and Carrot and continue cooking for another 10 minutes or until carrot has softened.

1. Add Beef and resting juices back to pan.
2. Deglaze with Red Wine and scrap fond from bottom of pan.
3. Add Passata/Tinned Tomatoes and Bay Leaves.
4. Reduce heat to low and simmer for 3-4 hours¹⁾ or until Beef is tender enough to shred.