This beef ragu is perfect over pasta, polenta, or even served with crusty bread to soak up the sauce.

And with our chilly weather it’s the perfect weekend cook up!

We’ve served it simply with extra thick pappardelle and Parmesan cheese.

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Serves 6-8

Ingredients

1.5 kg piece of Beef
2 onions, chopped
2 carrots, finely chopped
4 celery stalks, finely chopped
6 cloves of garlic, crushed
2 tbsp tomato paste
2 cans crushed tomatoes
2 jars passatta
250 ml red wine
1 litre beef or chicken stock
¼ bunch thyme
2 bay leaves
Salt and pepper

Method

Heat a large pot over medium heat.

Cover the base of the pot with olive oil. Once hot, add the chopped onion, carrot, celery and a good pinch of salt and pepper.

Sauté for about five to seven mins until softened.

Stir in the garlic and cook for an additional min until fragrant.

Stir in the tomato paste and let it cook, stirring, for a couple of mins.

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce for a few minutes.

After the wine has reduced, add tomatoes, passata, stock, thyme and bay leaf. Bring the mixture to a simmer, then reduce the heat to low.

Add the beef, cover the pot and let it cook for 2 1/2 hours over very low heat, stirring occasionally. The longer it cooks, the more the flavors will develop.

Taste and adjust seasoning if required. Remove the bay leaf and thyme stems before serving.