Pasta with beef ragu
8
Points®
Total time: 2 hr 35 min • Prep: 15 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
The ultimate comfort food – this authentic Italian sauce is slow-cooked until the meat is so tender it almost melts in your mouth
Ingredients
Dry pasta
250 g, tubular spaghetti
Olive oil
1 tbs
Beef chuck steak, raw
365 g, 400g, fat trimmed, cut into 3cm pieces
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Garlic
1 clove(s), thinly sliced
Salted anchovies in oil, drained
2 medium, chopped
Capers, rinsed, drained
1 tbs, chopped
Beef stock
1 cup(s)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook steak, in batches, for 5 minutes or until browned. Transfer to a plate. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add garlic, anchovies and capers and cook, stirring, for 1 minute.
2
Return beef to pan with stock and tomatoes and bring to the boil. Reduce heat to low and simmer, covered, for 1½ hours. Uncover and simmer for 30 minutes or until beef is tender and sauce slightly thickened. Using 2 forks, coarsely shred beef.
3
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to pan.
4
Add ragu to pasta and toss gently to combine. Serve.
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