Beef Ragu Recipe

Name: Beef Ragu Recipe
Ingredients: 1 onion, finely diced; 3 cloves garlic, diced; 2 sticks celery, finely diced; 2 large carrots, diced; 1 small zucchini, diced; 250mL stock or broth; 125mL red wine; 1 tsp fresh rosemary leaves, finely diced; 2 bay leaves; 700g tomato passata; 1.2kg beef brisket (you can also use oyster blade or chuck); 1 tsp sea salt; Ground black pepper, good grind; To Serve; 300g uncooked pasta of choice; 30g parmesan cheese (optional); ½ bunch basil leaves (optional)

by Georgia Harding July 14, 2021

This slow-cooked beef ragu is a delicious, easy meal. The meat portion freezes well so in the time it takes to cook pasta, you can defrost and heat the ragu, ready for a nourishing and warming meal.

Serves: 6

=R1=

Beef Ragu Recipe

By: Georgia Harding

This slow-cooked beef ragu is a delicious, easy meal that freezes well so you can defrost and heat the ragu, ready for a nourishing and warming meal.

Pin Recipe

Servings

Prep time

Cook time

Recipe

Ingredients

1 onion, finely diced
3 cloves garlic, diced
2 sticks celery, finely diced
2 large carrots, diced
1 small zucchini, diced
250mL stock or broth
125mL red wine
1 tsp fresh rosemary leaves, finely diced
2 bay leaves
700g tomato passata
1.2kg beef brisket (you can also use oyster blade or chuck)
1 tsp sea salt
Ground black pepper, good grind
To Serve

300g uncooked pasta of choice

30g parmesan cheese (optional)

½ bunch basil leaves (optional)

Method

Preheat oven to 150°C fan-forced.

Place all beef ragu ingredients into a Dutch oven or casserole dish with a tight-fitting lid (or cover tightly with foil).

Cook for 4 hours.

Remove and shred the beef through the sauce. If there is a lot of sauce, you can remove the lid and return to the oven for 15 mins or simmer on the stove to reduce and thicken the sauce.

Cook your pasta to al dente.

Serve with pasta, grated parmesan and fresh basil leaves.

It can also be served over polenta, mashed potato or inside a jacket potato.