Rich, hearty 5 hour beef ragu pasta.
- Beef Topside Roasting Joint
- 1 Onion
- 1 Carrot
- 2 Celery Stalks
- 3 Cloves of Crushed Garlic
- 2 tbsp Tomato Purée
- Large Glass of Red Wine
- 2 Tins of Chopped Tomatoes
- 1 Beef Stock Cube
- 2 Bay Leaves
- Yorkshire Pasta
In a large tall pot, sear beef on all sides until golden all over. Remove from the pan & set aside.
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.
Add 3 cloves of crushed garlic & sauté for 3 minutes. Then add 2 tbsp of tomato purée and cook for 2 minutes
Pour in a large glass of red wine, 2 tins of tomatoes, 1 beef stock cube, 2 bay leaves and 1 tin of water.
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.