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Tuscan Beef Ragu
1.2 kg cross-cut blade or chuck steak, cut into 3-4 cm cubes 2 tbsp flour mixed with 1 tsp salt and ½ tsp ground black pepper 2 tbsp olive oil 2 large onions, cut into thin wedges 3 cloves garlic, crushed ¼ cup tomato paste 5 canned anchovies 1 cup beef stock 1 cup red wine 1 cup water 1 tbsp rosemary, finely chopped ¼ cup balsamic vinegar 400g dried pappardelle or fettucine pasta 2 tbsp parsley, chopped
© Annabel Langbein Media
Place meat in a clean paper bag with seasoned flour and shake to coat. Heat oil in a large, deep-sided ovenproof dish or heavy pot and brown meat over high heat in 2-3 batches, transferring it to a plate as it is browned.
Reduce heat to medium, add onions to the pan and cook for a couple of minutes to soften. Add garlic, tomato paste and anchovies, stir and cook another 3 minutes, stirring now and then. Add stock, wine and water, stirring to lift any pan browning. Return meat to the pot with rosemary and vinegar. Stir to combine. Cover and simmer over lowest heat for approx 2-2½ hours or until meltingly tender.
When ready to serve, cook pasta according to manufacturer’s instructions, drain and toss through cooked ragu. Divide between heated serving bowls and garnish with parsley.
When meat has browned and all other ingredients are added, cover dish and transfer to a 160°C oven. Bake for 2-2½ hours. Check seasonings and adjust to taste.
No-fuss method for slow cooker or crock pot:
Place garlic, tomato paste, anchovies, beef stock, wine, rosemary and vinegar into the cooker (no water is needed). Shake meat in a clean paper bag with seasoned flour to coat. No oil is required unless meat is to be browned. Add to cooker with onions and stir to combine. Cover and cook for 8-9 hours on low. Check seasonings and adjust to taste. Note: if desired, meat can be browned before adding to slow cooker for extra depth of flavour.
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