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Photo of Beef ragu with spaghetti by WW

Beef ragu with spaghetti

Total Time
2 hr
20 min
1 hr 40 min
This rich vegie laden ragu is a deliciously chunky twist on the classic bolognaise.


Olive oil

1 tbs

Beef chuck steak, raw

400 g, (buy 500g), cut into 2cm cubes

Brown onion

2 medium, finely chopped


2 medium, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Red wine

60 ml, (1/4 cup)

Canned diced tomatoes

800 g, (2x 400g can)

Beef stock

2 cup(s), (500ml)

Wholemeal pasta, dry

250 g, (spaghetti)

Shaved parmesan cheese

2 tbs


  1. Heat half of the oil in a large non-stick saucepan over medium-high heat. Cook the beef, in two batches, turning, for 3 minutes or until browned. Set aside.
  2. Heat the remaining oil in the same pan. Cook the onion, carrot and celery, stirring, for 5 minutes or until softened. Add the garlic and cook for 30 seconds or until fragrant. Add the red wine and bring to the boil. Reduce the heat and simmer for 1 minute or until wine has evaporated. Add the tomato and stock and simmer, uncovered, for 1 hour and 30 minutes or until the beef is tender and the sauce has thickened
  3. Meanwhile, cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  4. Stir the spaghetti through the beef ragu. Serve sprinkled with the parmesan.


SERVING SUGGESTION: rocket and baby spinach leaf salad. TIP: If the pieces of beef seem too large at the end of the cooking time, use a fork to coarsely shred the meat before stirring through the pasta.