Beef and red wine ragu
A warming and tasty pasta dish
- 300g dried pasta
- 1 onion
- 2 cloves garlic
- 400g tinned chopped tomatoes
- 12 olives
- 200g mushrooms
- 450g stewing beef
- 200ml of red wine
- 2 Bay leaves
- 1 tsp tomato puree
- 1 tsp dried allspice
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 handful of fresh basil
- salt and pepper to taste
Level of difficulty Average
Preparation time 20mins
Cooking time 135mins
Cost Average budget
Finely chop the onion and garlic and fry in 1 tsp vegetable oil or spray oil until translucent.
Chop the stewing beef into 1 inch cubes and add to the onions, fry until sealed and the meat has just started to brown.
Add the tomato puree, the allspice, rosemary, oregano and thyme. Stir well to mix.
Deglaze the pan with the red wine and allow it to boil for a few seconds, then reduce the heat to a low simmer.
Destone the olives, then finely chop and add to the pan.
Quarter the mushrooms and add to the pan.
Add the tinned chopped tomatoes and stir well. Put the lid on the pot and place in the oven at 150°C for 2 hours.
Boil the pasta following the packets instructions, drain and place to one side.
Chop the fresh basil and add to the sauce, season with salt and pepper to taste.
Serve the sauce over the pasta.
Ensure your pot is suitable to be used on the hob and in the oven. I use a cast iron casserole pot.
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Chef Tips and Tricks
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