Beef and tomato ragu

Tasteful Beef and tomato ragu Recipe

This freezer-friendly dish is perfect to reheat on those nights when you don’t have time to cook.
Beef and tomato ragu
Prep Time : 0:15 | Cook Time : 2:10 | Total Time : 2:25 | Serving : 4 person.


  • 1 tablespoon plain flour

  • 600g beef chuck steak, trimmed, cut into 2cm pieces

  • 2 tablespoons extra virgin olive oil

  • 1 large red onion, halved, thinly sliced

  • 2 garlic cloves, sliced

  • 800g can crushed tomatoes

  • 1 cup red wine

  • 1 cup Massel beef stock

  • 3 sprigs fresh thyme

  • 2 dried bay leaves

  • 1 cup fresh basil leaves

  • 375g fettuccine

  • 1/4 cup grated parmesan, to serve

  • Fresh basil leaves, to serve

  • 4 slices crusty bread, to serve


  • Step 1

    Place flour in a bowl. Season with salt and pepper. Add beef. Toss to coat.

  • Step 2

    Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned all over. Transfer to a heatproof bowl.

  • Step 3

    Reduce heat to medium. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return beef and any juices to pan. Add tomatoes, wine, stock, thyme and bay leaves. Bring to a simmer. Reduce heat to low. Cook, covered, for 1 hour or until beef is tender.

  • Step 4

    Remove lid. Simmer for 40 minutes or until beef is very tender and sauce has thickened. Remove and discard thyme and bay leaves. Stir in basil.

  • Step 5

    Cook pasta following packet directions. Drain. Return to pan. Add ragu. Toss to combine. Sprinkle with parmesan and basil and serve with crusty bread.

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