Beef and red wine ragu with a glass of wine, on the couch in front of Netflix is my happy place after a long day at the store. It’s meaty, full of red wine & tomatoes, and is one of the most soul warming dishes around.
- 2 tbsp olive oil (extra virgin)
- 2 onions, sliced
- 4 cloves garlic, crushed
- 1 kg chuck steak (cut in rough 3cm dice)
- 2 400g canned tomatoes
- 250 ml beef stock
- 250 ml red wine
- 1 tbsp tomato paste
- 2 bay leaves
- 3 sprigs thyme
- Preheat oven to 150°c.
- In a large, cast iron pot, combine olive oil and onion onion. Cook on the stovetop on a low heat till softened (about 10 minutes). Add garlic. Cook for 1 minute and stir through.
- Add the chuck steak. Gently seal all sides of the meat (usually about 1 minute on each side). If you’re using a smaller pan this will need to be done in stages. Don’t overcrowd the pan as the meat will just stew. We’re sealing in all the goodness and rendering any fat on the outside!
- Add the beef stock, red wine, canned tomato, tomato paste, bay and thyme. Bring to simmer point on top of stove, then pop in the oven (lid on) for 3 hours.
- Remove from oven. Taste test and make sure that beef is falling apart, so you get shreds of it through the pasta.
- Serve with cooked al-dente pasta, a shaving of good parmesan, basil leaves and a glass of wine!
I like to serve my ragu on a bed of Capunti pasta and top with a good parmesan and freshly picked basil.
Always reserve a little pasta water to add to the ragu sauce prior to adding the pasta.
Keywords: Beef, Pasta, Slow Cooking, Ragu