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Beef Ragu

  

August 25, 2018

Beef Ragu 0 0 5 0

The meat is so tender it flakes apart. Hearty and also full of flavour the perfect comfort meal for those cooler nights !

  • Prep: 15 mins
  • Cook: 6 hrs

  • 15 mins

    6 hrs

    6 hrs 15 mins

  • Yields: 5-6

Ingredients

500g diced beef

2 mushrooms sliced

2 celery sticks, trimmed, finely chopped

2 carrots, peeled, finely chopped

1 brown onion, finely chopped

2 x garlic cloves, finely chopped

1 x 700g btl passata (tomato pasta sauce)

1/3 cup red wine or balsamic vinegar

1 cup chicken stock

1 teaspoon dried oregano leaves

Pinch of white or raw sugar

Finely grated parmesan, to serve

2 dried bay leaves

1 teaspoon parsley

1 teaspoon of paprika

Directions

1Sauté beef in batches set aside. (optional)

2Sauté onion and garlic then add the beef followed by the rest of the ingredients pressure cook for 45 mins.

3Add cornflour paste to thicken and then pour into a glass bowl and use a 2 forks to break apart the beef this is optional but it's nicer tossed through the pasta when it's not as chunky and it helps to find the bay leaves so you can take them out

4Can be made in a slow cooker follow same instructions and cook for 4-6 hours on low

5Serve with pasta or mash and top with Parmesan

Notes

1This recipe is great to cook in big batches for the freezer and its very diverse, you can serve it over pasta, mash, sweet potato mash, jacket potato or on toast! I also remove the beef after its cooked and blend the sauce that way all the vegetables are hidden from the eyes of Miss fussy 5!

Submitted Jarrah King

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