Beef Ragu

I’ve been making this ragu since my kids were babies and it’s one of those recipes you will keep coming back to. It’s incredibly simple to make, requires just one pot, and is one that is loved by the whole family. The tender beef falls apart in the rich sauce which pairs beautifully with any type of pasta. This recipe makes a generous batch, making it perfect for stocking the freezer or gifting to a postpartum mum.

This recipe is from the Slow chapter of Family Cooking - a cookbook for families with over 100 recipes, and almost 40 dinner recipes that are wholesome, delicious and loved by even the fussy kids!

Prep time: 15 minutes

Cook time: 3-3 1/2 hours

Serves: 6-7

DF, NF, EF, can be GF

Freezer friendly

INGREDIENTS:

1kg chuck steak, cut into quarters

3 tbsp olive oil

1 brown onion, finely diced

4 garlic cloves, minced

3 celery stalks, diced

2 large carrots, roughly chopped

2 tbsp tomato paste

700g passata

1 ¼ cups bone broth

2 bay leaves

2 tsp dried oregano

Salt & pepper, to taste

Pasta of choice

Optional: grated parmesan, to garnish

METHOD:

Heat olive oil over a medium-high heat in a casserole dish or Dutch oven. Add the chuck steak and sear for a couple of minutes on each side until just browned. Remove the beef from the dish and set aside.

Add another tablespoon of olive oil to the same dish, then add the onions, celery, carrots and garlic. Sauté for 5 minutes, or until softened.

Stir in tomato paste, passata, bone broth, salt, pepper, oregano, and bay leaves. Return the beef to the dish, nestling it into the sauce. Bring to a boil, then cover with a lid and reduce the heat to low. Simmer for for 3- 3 ½ hours, until the beef is tender and falls apart. Shred the beef using two forks then pop back in the sauce.

To serve:

Serve with pasta of choice and top with grated parmesan cheese and a side of seasonal vegetables.

To store:

Once cooled, store in an airtight container. This will last in the fridge for 3 days or can be frozen for up to 3 months.

SLOW COOKER METHOD:

Alternatively, you could add all the ingredients to a slow cooker and cook on low for 8-9 hours or on high for 5 ½-6 hours. You don’t need to sear the beef or sauté the vegetables for this method.