Dinners
Slow cooked beef ragout
This hearty, slow-cooked beef ragù is comfort in a bowl. Using quality Australian gravy beef and pantry staples, it's a delicious way to feed the family and enjoy leftovers the next day!
Ingredients
- 1 kg diced gravy beef
- 2 tbsp olive oil, divided
- 2 onions, diced
- 3 carrots, diced
- 2 cloves garlic, diced
- 2 tbsp tomato paste
- ½ cup red wine, or beef stock
- 700ml bottle Passata
- 400g tin chopped tomatoes
- 3 cups water
- 2 bay leaves
- 1 tbsp mixed Italian herbs
- salt & pepper
- 500g pappardelle pasta
- parmesan cheese
- fresh basil green salad
Method
- Preheat oven to 180°C (fan-forced). Pat beef dry with paper towel.
- Heat a large oven-proof pot over high heat. Add 1 tbsp olive oil and brown the beef in batches for 3-4 minutes, stirring occasionally. Set aside.
- Lower heat to medium. Add remaining oil, onions, carrots and garlic. Cook for 3-4 minutes until softened.
- Stir in tomato paste and wine (or stock). Let it bubble for 1 minute.
- Return beef to the pot. Add passata, chopped tomatoes, water, bay leaves and herbs. Stir well and bring to the boil.
- Cover with a lid or foil and place in the oven. Cook for 2 hours or until beef is fork-tender.
- Remove from oven and discard bay leaves. Use a potato masher or two forks to gently shred the meat.
- For a thicker sauce, return the pot to the oven uncovered for another 30 minutes. Season to taste.
- Serve warm over cooked pappardelle, topped with parmesan and basil. Add a fresh salad on the side.