Name: Italian-style braised beef ragu with penne pasta
Prep time: 20 min
Cook time: 200 min
Total time: 220 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 kilogram beef chuck steak, seasoned; 1 onion, diced; 1 medium carrot, finely diced; 1 stalk celery, trimmed, diced; 3 garlic cloves, crushed; 2 small rosemary sprigs; 1 cup dry red wine; 750 millilitre bottle tomato passata; 1 cup beef stock; 500 gram penne; 1 cup frozen peas; 1 tablespoon balsamic vinegar; crusty bread to serve

Italian-style braised beef ragu with penne pasta

This Italian-style braised beef recipe is comfort food at its best. Pair this rich ragu with tender penne pasta for a winning family meal that's perfect served on chilly nights

Serves 6

Prep

20M

Cook

3H 20M

Total

3H 40M

This recipe first appeared in Woman’s Day.

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Ingredients

2 tablespoon olive oil

1 kilogram beef chuck steak, seasoned

1 onion, diced

1 medium carrot, finely diced

1 stalk celery, trimmed, diced

3 garlic cloves, crushed

2 small rosemary sprigs

1 cup dry red wine

750 millilitre bottle tomato passata

1 cup beef stock

500 gram penne

1 cup frozen peas

1 tablespoon balsamic vinegar

crusty bread to serve

Method

1.In a large, heavy-based saucepan, heat oil on medium. Cook beef in 2 batches for 4-5 minutes each. Remove from pan.

2.Sauté onion, carrot, celery, garlic and rosemary for 5-6 minutes. Pour in wine, cooking for 2 minutes until liquid reduces by half.

3.Return beef to pan with passata and stock. Bring to a simmer. Reduce heat to low and cook, covered, for 2-2 ½ hours. Then simmer, uncovered, for 30 minutes.

4.In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain. Set aside.

5.Shred beef using 2 forks. Add peas and simmer for 2 minutes. Stir balsamic through. Season. Serve ragu with penne and crusty bread.