Tired of the same old beef dish which is not only out-dated but also lacks flavour? This delicious beef ragu recipe is made with fresh veggies, a pinch of Parmesan cheese, and is so filling you won’t be going back for seconds (even though you’d like to!)
1kg beef brisket, cut into 4 pieces
plain (all-purpose) flour, for dusting
¼ cup (60ml) olive oil
1 brown onion, thickly sliced
3 cloves garlic, peeled
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
1 cup (250ml) water
400g cherry tomatoes
4 bay leaves
2 tbsp tomato paste
1 tbsp caster (superfine) sugar
400g caserecci+ pasta
Sea salt and cracked black pepper
½ cup basil leaves
Finely grated Parmesan, to serve
- Preheat your oven to 350ºF (180ºC), then move onto the beef. Dust it lightly in flour and remove any excess by shaking it softly.
- Pour 2 tablespoons of olive oil over a hot pan on high heat. Cook the beef for 2-3 minutes on each side until brown and crispy. Remove from the pan, and set aside to cool.
- Reduce the heat back down to low, then cook the onion and garlic for a few minutes or until it starts to brown slightly.
- Increase the heat back to high, and add the wine before mixing well with a wooden spoon. Wait for the mixture to reduce before adding stock, water, tomatoes, bay leaves, tomato paste and some sugar.
- Place the beef into a pan, and roast in the oven for 2 hours (depending on your oven this should be the average time).
- Cook the pasta in a large saucepan filled with water until al dente. Drain, then toss with sauce, salt, and pepper. Season with basil and Parmesan cheese.
Image and Recipe courtesy of Donna Hay via Domayne