1 ragu three uses
Ingredients
- 2 kg beef shin
- enough water to cover the ingredients with an extra 5cm of liquid
- 3 tbsp tomato paste
- sea salt and freshly ground black pepper, to taste
- 4 sprigs fresh thyme
- 4 bay leaves
- 1 tbsp oregano, chopped
- 1 stalk rosemary
- 3 celery stalks, cut into chunks
- 3 carrots, cut into chunks
- 3 leeks, roughly chopped and washed
- 2 onions, roughly chopped
- 5 tbsp extra virgin olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the oil over a medium heat in a large pot. Add the shin to the pot and allow the meat to brown for 4-5 minutes before turning over and cooking the other side in the same manner.
- Remove the meat form the pot and set aside before adding the onions and cooking until softened, adding extra oil if needed. Add the remaining vegetable and cook for another 20 minutes or until completely softened.
- Return the meat to the pot then add the herbs and seasoning. Spoon in the tomato paste and add the water before pouring in the water and mixing all together.
- Reduce the heat to low and simmer with the lid on for 2-3 hours or until the meat begins pulling from the bone. Alternatively place the pot with the lid on in the oven to slowly cook at 160°C for the same amount of time.
- Allow the Ragu to cool in the pot with the lid on before dividing into 3 using a container with an airtight lid.
- Serving option 1: Served over perfectly cooked taglietelle with freshly shaved Parmesan
- Serving option 2: Served on a bun as a new take on a sloppy joe
- Serving option 3: Served as a pot pie with Woolies All butter puff pastry.
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