RAGU ALLA BOLOGNESE

Fall-apart slow cooked beef in a rich tomato sauce served with pappardelle.

prep
20 MINS
cook
150 MINS
serves
4
prep
20 MINS
cook
150 MINS
serves
4

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 sticks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 3 cloves garlic, crushed
  • Sprigs of fresh rosemary and thyme
  • 1 bay leaf
  • 500g chuck steak, 1cm diced
  • ¼ cup Prodivore d'Italia Italian Tomato Paste
  • 1 cup red wine
  • 400g can chopped tomatoes
  • 400g pappardelle
  • Freshly grated parmesan cheese, for serving

Method

Step 1

Heat oil in a large casserole or heavy based saucepan over medium-low heat. Sauté onion, celery and carrot for 5 minutes. Add garlic and herbs, continue to cook for another 2-3 minutes or until onion and vegetables are soft.

Step 2

Increase heat to medium and add beef. Season to taste and cook for 5 minutes or until evenly browned.

Step 3

Add Prodivore d'Italia Paste and stir to coat beef. Pour over red wine and bring to a simmer, cook for 2-3 minutes or until reduced a little. Add tomatoes and bring to a gentle boil. Reduce heat to low, cover and cook at a very gentle simmer for 2-2.5 hours. (Alternatively place in a preheated oven at 160°C and cook for 2-2.5 hours.) Check from time to time that sauce is not becoming too dry, stirring and adding a little water or stock if needed.

Step 4

Cook pasta following packet directions. Remove sauce from heat and discard herb sticks and bay leaf. Add drained pasta to sauce, toss to coat evenly. Serve immediately with parmesan cheese.


Tip

If sauce is a little thick, add some of the pasta cooking water before serving to loosen. It can also be enriched with a knob of butter, tossed through to melt when hot pasta is added.