Beef ragu with spaghetti
7
Points®
Total time: 2 hr • Prep: 20 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
This rich vegie laden ragu is a deliciously chunky twist on the classic bolognaise.
Ingredients
Olive oil
1 tbs
Beef chuck steak, raw
400 g, (buy 500g), cut into 2cm cubes
Brown onion
2 medium, finely chopped
Carrot(s)
2 medium, finely chopped
Celery
2 stick(s), finely chopped
Garlic
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
Instructions
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.
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