Whip up a bowl of classic comfort food and try this slow cooked beef ragu. Serve it with tagliatelle, parmesan and sprinkle of parsley. Voila!
Serves44
Cook time3 hr 15 mins3 hour 15 minutes
Prep time10 mins10 minutes
Ingredients
500g tagliatelle
1/2 cup coarsely chopped flat-leaf parsley
1 long red chilli, thinly sliced (seeded, if desired)
Chopped flat-leaf parsley, extra, to serve
Grated parmesan, to serve
Beef ragu
2 x 400g cans whole tomatoes
600g Coles Australian Beef Chuck Steak, trimmed, halved
2 tablespoons olive oil
1 large red onion, coarsely chopped
6 garlic cloves, crushed
1 long red chilli, thinly sliced (seeded, if desired)
1/2 bunch rosemary sprigs
1/2 bunch thyme sprigs
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the beef ragu, place the tomatoes in a blender and blend until smooth. Combine the beef and 1 tbs of the oil in a bowl. Season well. Heat a large flameproof casserole pan over medium-high heat. Cook the beef, in batches, turning, for 4 mins or until browned all over. Transfer to a plate. Reduce heat to medium.
Step 2
Add remaining oil to the pan. Cook the onion, garlic and chilli, stirring, for 5 mins or until onion softens. Stir in rosemary, thyme and 1 cup (250ml) water. Bring to a simmer. Cook until liquid reduces by half. Stir in pureed tomato. Return beef to the pan. Season well. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 2½-3 hours or until beef is tender. Use tongs to remove and discard the rosemary and thyme stems. Transfer the beef to a heatproof bowl. Use 2 forks to shred the beef. Return to the pan and stir to combine.
Step 3
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Step 4
Add the pasta to the beef ragu in the pan with the chopped parsley. Gently toss to combine. Divide among serving bowls. Sprinkle with chilli, extra parsley and parmesan to serve.
1 long red chilli, thinly sliced (seeded, if desired)
Chopped flat-leaf parsley, extra, to serve
Grated parmesan, to serve
Beef ragu
2 x 400g cans whole tomatoes
600g Coles Australian Beef Chuck Steak, trimmed, halved
2 tablespoons olive oil
1 large red onion, coarsely chopped
6 garlic cloves, crushed
1 long red chilli, thinly sliced (seeded, if desired)
1/2 bunch rosemary sprigs
1/2 bunch thyme sprigs
Description
Whip up a bowl of classic comfort food and try this slow cooked beef ragu. Serve it with tagliatelle, parmesan and sprinkle of parsley. Voila!
Method
Step 1
To make the beef ragu, place the tomatoes in a blender and blend until smooth. Combine the beef and 1 tbs of the oil in a bowl. Season well. Heat a large flameproof casserole pan over medium-high heat. Cook the beef, in batches, turning, for 4 mins or until browned all over. Transfer to a plate. Reduce heat to medium.
Step 2
Add remaining oil to the pan. Cook the onion, garlic and chilli, stirring, for 5 mins or until onion softens. Stir in rosemary, thyme and 1 cup (250ml) water. Bring to a simmer. Cook until liquid reduces by half. Stir in pureed tomato. Return beef to the pan. Season well. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 2½-3 hours or until beef is tender. Use tongs to remove and discard the rosemary and thyme stems. Transfer the beef to a heatproof bowl. Use 2 forks to shred the beef. Return to the pan and stir to combine.
Step 3
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Step 4
Add the pasta to the beef ragu in the pan with the chopped parsley. Gently toss to combine. Divide among serving bowls. Sprinkle with chilli, extra parsley and parmesan to serve.
