Beef Ragu Pasta

Rich, hearty 5 hour beef ragu pasta.

The Ingredients

The Method

Step 1

In a large tall pot, sear beef on all sides until golden all over. Remove from the pan & set aside.


Step 2

Pour in 2 tbsp olive oil to pan, add 1 onion, 1 carrot & 2 celery stalks, all finely chopped. Fry until soft & starting to brown. 


Step 3

Add 3 cloves of crushed garlic & sauté for 3 minutes. Then add 2 tbsp of tomato purée and cook for 2 minutes 


Step 4

Pour in a large glass of red wine, 2 tins of tomatoes, 1 beef stock cube, 2 bay leaves and 1 tin of water. 


Step 5

Add the beef & all the juices back to the put & cook on a low, simmering heat for 3 hours covered & 2 hours uncovered until the meat pulls apart & sauce has reduced. 

This delicious dish was created by London Food Blogger, for more recipes off her please visit @birkbites on Instagram. 

Buy your ingredients here.

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