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Beef and tomato ragu
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Make-ahead freezer meal for easy reheating on busy nights.
Ingredients:
  • 20.00 ml plain flour
  • 600g beef chuck steak, trimmed, cut into 2cm pieces
  • 36.40 gm extra virgin olive oil
  • 1 large red onion, halved, thinly sliced
  • 2 garlic cloves, sliced
  • 800g can crushed tomatoes
  • 247.50 gm red wine
  • 255.00 gm beef stock
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 250.00 ml fresh basil leaves
  • 375g fettuccine
  • 62.50 ml grated parmesan, to serve
  • Fresh basil leaves, to serve
  • 4 slices crusty bread, to serve
Instructions:
  • In a bowl, combine flour with a pinch of salt and pepper. Add beef and coat evenly by tossing together.
  • In a large saucepan over medium-high heat, heat 1 tablespoon of oil. Brown the beef in batches for 3 to 4 minutes until evenly browned. Transfer to a heatproof bowl.
  • Lower the heat to medium. Warm up the rest of the oil in the pan. Toss in the onion and garlic. Sauté for 5 minutes until they become soft. Put the beef back into the pan along with any juices. Include the tomatoes, wine, stock, thyme, and bay leaves. Let it get to a gentle simmer. Turn the heat down to low. Cover and let it cook for 1 hour until the beef is tender.
  • Uncover and let it simmer for 40 minutes until the beef is fork-tender and the sauce has thickened. Take out and discard the thyme and bay leaves, then stir in the basil.
  • Prepare the pasta according to the instructions on the package. Drain the pasta and return it to the pan. Add the ragu and mix well. Serve the dish topped with parmesan and basil, alongside some crusty bread.

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