Beef Ragu


Preparation time: 30mins
Cook time: 2 hours

  • 1/4 cup olive oil

  • 1.3kg beef chuck steak, cut into 5cm chunks

  • 4 eschalots, peeled, roots intact, halved

  • 3garlic cloves, crushed

  • 2 carrots, thickly sliced

  • 2 celery stalks, thickly sliced

  • 3 fresh thyme sprigs

  • 2 fresh rosemary sprigs

  • 2 dried bay leaves

  • 1 cup dry red wine

  • 2 tablespoons tomato paste

  • 2 400g cans diced tomatoes

  • 1 cup beef stock

  • 4 small red chillies, halved lengthways


Step 1

  • Heat oil in a large heavy-based saucepan over medium heat. Season beef with salt and pepper. Cook, in 2 batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.

Step 2

  • Add eschalots, garlic, carrot and celery to pan. Cook for 3 minutes or until starting to brown. Add thyme, rosemary and bay leaves. Cook for 1 to 2 minutes or until fragrant. Add wine. Cook for 2 minutes or until reduced by half. Return beef to pan. Add tomato paste, tomatoes, stock and 1 1/2 cups cold water. Increase heat to high. Bring to the boil.

  • Reduce heat to medium-low. Cook, covered, for 2 hours or until beef is tender. Stir in chilli. Cook, covered, for 10 minutes. Season with salt and pepper.

Step 3

  • Using tongs, remove beef from sauce reserving sauce to serve on tagliatelle. Roughly shred beef before serving.



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