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Beef ragu

Preparation and cooking time
180 min
4 persons
  • 1kg/35oz beef brisket, cut into 4 pieces
  • All-purpose flour, for dusting
  • 120ml/4.2 fl oz extra virgin olive oil
  • 1 onion, sliced
  • 2 cloves garlic, peeled
  • 250ml/8.7 fl oz dry red wine
  • 500ml/ 17.5 fl oz beef stock
  • 250ml/ 8.7 fl oz water
  • 450g/1 lb cherry tomatoes
  • 4 bay leaves
  • 2 tbsp. tomato paste
  • 1 tbsp. caster sugar
  • 400g/14 oz rigatoni pasta (or other)
  • Sea salt and black pepper
  • 50g/1.7 oz basil leaves
  • Finely grated parmesan

Preheat oven to 175°C/347°F/gas 4. Dust the beef in flour, shaking to remove any excess. Heat 2 tablespoons of oil in a saucepan over medium-high heat. Cook the beef for 2–3 minutes each side or until browned. Remove from the pan and set aside.Reduce heat to low, add the remaining oil, onion and garlic and cook until softened. Increase heat. Add the wine and cook for 3 minutes or until liquid is reduced by half. Add the stock, water, tomatoes, bay leaves, tomato paste and sugar and stir to combine. Return the beef to the pan, cover with the lid, transfer to the oven and roast for 2.5 hours. Remove beef from the pan and shred the meat using 2 forks. Return meat to the sauce and mix to combine. Set aside.Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, return to the pan with the beef sauce, salt,pepper and toss to combine. Top with basil and sprinkle with parmesan to serve.