Beef ragu pasta
| Serves: | 6 |
| Cooking Time: | 1h45 |
| Prep Time: | 30m |
Ingredients
- 3 tbsp canola oil
- 1.5 kg bulk stewing beef
- 1 carrot, peeled and roughly cubed
- 1 celery stalk, roughly cubed
- 1 onion, roughly chopped
- 4 garlic cloves, chopped
- 4 tbls tomato paste
- 1/4 cup worcestershire sauce
- 4 tbsp Italian parsley, roughly chopped
- water, enough to cover meat
- sea salt and feshly ground pepper
- shavings of pecorino or italian parmesan
- 2 x 500 g rigatoni pasta, cooked as per instructions
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the canola oil. Add the beef and brown evenly for about 5 minutes per side. Cook the beef in batches instead of over crowding the pot. Set all the browned meat aside.
- To the same pot add carrots, celery, onion and garlic. Cook until the vegetables are soft then add the tomato paste and Worcestershire sauce before cooking for 3 minutes before returning the meat to the pot, covering the meat with the sauce.
- Cover the meat and ingredients with water before placing the lid on and slowly cooking the dish in the oven for about 1 hour to 1 hour and 30 minutes or until the meat is falling from the bone. Remove any bones from the dish before lightly shredding the meat.
- Add the cooked and still warm rigatoni pasta to the hot beef and toss through the sauce.
- Serve with fresh parsley a grating of Parmesan and extra salt and freshly ground black pepper.
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