- Written by Winna Published: 09 January 2016
PREP TIME + COOK TIME
20 mins + above60 mins
What You'll Need
- 700g chuck steak, cut into cubes
- 250g mushrooms, sliced
- 2 brown onions, finely diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 5 garlic cloves, diced
- 2 x 400g canned chopped tomatoes
- 4-5 thyme sprigs
- cooked pasta of your choice
- freshly grated parmesan cheese, to serve
- finely chopped flat-leaf parsley, to serve
- olive oil
- salt and pepper
How to Make It
|Step 1|| |
Heat the oil in a large saucepan over high heat. Add half of the steak and cook for 5 minutes, stirring occasionally, until browned all over. Transfer to a plate. Repeat with the remaining oil and beef and set aside.
|Step 2|| |
Add the onion, celery, carrot and garlic to the pan and cook for 5 minutes, or until the onion as softened.
|Step 3|| |
Add in the mushrooms, and cook until half cooked. Then return the beef to the pan, stir in the tomatoes, a cup of water, and the thyme sprigs, and bring to the boil. Reduce heat to low, cover and simmer for 1 1/2 hours.
|Step 4|| |
Remove the lid from the pan and continue to simmer for a further 1 hour, or until the meat is tender and the sauce has thickened. Discard the thyme sprigs. Add the cooked pasta to the ragu and toss for 1 minute.
|Step 5|| |
Serve the beef ragu and pasta with parmesan and parsley.