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Beef ragu linguine

Steak is cooked low and slow to create a tender ragu for this linguine dish. Sprinkle with parsley and parmesan to serve, and accompany with a mixed salad and crusty bread

May 10, 2016 12:45am
  • 10 mins preparation
  • 2 hrs cooking
  • Serves 4
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Ingredients

Beef ragu linguine
  • 30 gram butter
  • 750 gram chuck steak, trimmed, cubed
  • 1 onion, finely sliced
  • 1 clove garlic, crushed
  • 2 400g cans diced tomatoes
  • 1 cup beef stock
  • 1 cup water
  • 1 teaspoon sugar
  • 3 whole cloves
  • 1 bay leaf
  • 300 gram linguine
To serve
  • parsley, chopped
  • parmesan, grated
  • mixed salad leaves

Method

Beef ragu linguine
  • 1
    In a large frying pan, melt butter on high. Sauté beef in 2 batches for 3-4 minutes until well browned. Add onion and garlic to same pan, then sauté for 1-2 minutes until tender.
  • 2
    Stir in tomatoes, stock, water, sugar, cloves and bay leaf. Bring to the boil.
  • 3
    Reduce heat to low, then simmer, covered, for 2 hours until meat is tender. Season to taste. Use forks to shred meat.
  • 4
    In a large saucepan of boiling, salted water, cook linguine following packet instructions. Drain, then return to pan and toss meat sauce through.
  • 5
    Sprinkle with parsley and parmesan to serve, and accompany with a mixed salad and crusty bread, if desired.

Notes

✦ For an added vege hit, add some chopped carrot and zucchini to the sauce after it has simmered for 90 minutes.

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