Photo of Beef ragu with spaghetti by WW

Beef ragu with spaghetti

12
12
6
SmartPoints® value per serving
Total Time
2 hr
Prep
20 min
Cook
1 hr 40 min
Serves
4
Difficulty
Moderate
This rich vegie laden ragu is a deliciously chunky twist on the classic bolognaise.

Ingredients

olive oil

1 tbs

trimmed beef chuck steak

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

brown onion

2 medium, finely chopped

carrot(s)

2 medium, finely chopped

celery

2 individual, 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)

dry wholemeal pasta

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.

Notes

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.

Start eating better than ever!