Quick and Easy

Beef ragu linguine

Steak is cooked low and slow to create a tender ragu for this linguine dish. Sprinkle with parsley and parmesan to serve, and accompany with a mixed salad and crusty bread
Beef ragu linguine
4
10M
2H
2H 10M

Ingredients

To serve

Method

1.In a large frying pan, melt butter on high. Sauté beef in 2 batches for 3-4 minutes until well browned. Add onion and garlic to same pan, then sauté for 1-2 minutes until tender.
2.Stir in tomatoes, stock, water, sugar, cloves and bay leaf. Bring to the boil.
3.Reduce heat to low, then simmer, covered, for 2 hours until meat is tender. Season to taste. Use forks to shred meat.
4.In a large saucepan of boiling, salted water, cook linguine following packet instructions. Drain, then return to pan and toss meat sauce through.
5.Sprinkle with parsley and parmesan to serve, and accompany with a mixed salad and crusty bread, if desired.

✦ For an added vege hit, add some chopped carrot and zucchini to the sauce after it has simmered for 90 minutes.

Note

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