Pasta with beef ragu

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 13
Servings 4
Time 20 minutes

Ingredients

  • 60
    ml
    olive oil
  • 3
    medium onions, chopped
  • 4
    cloves garlic, crushed
  • 2
    celery stalks with leaves, chopped
  • 2
    carrots, peeled and chopped
  • 250
    g
    button mushrooms, sliced
  • 400
    g
    boneless beef chuck or other stewing meat, cut into small cubes
  • 1
    ml
    ground cinnamon
  • 800
    ml
    beef stock
  • 250
    ml
    dry white wine
  • 50
    sun-dried tomatoes, chopped
  • 400
    g
    rigatoni or pasta spirals
  • 50
    ml
    flat-leafed parsley, chopped
 

Method

3 hours
 
Heat the oil in a large saucepan.
Add onions, garlic, celery and carrots and sauté over a medium heat for five minutes.
Add the mushrooms and cook for five minutes.
Turn up the heat, add the meat and sauté for a further five minutes.
Add cinnamon, then stir in the stock and wine.
Bring to the boil, reduce the heat and simmer for two hours.
Stir in the sun-dried tomatoes, cover and simmer for a further 30 to 60 minutes until the meat is tender.
Turn up the heat to medium and add the noodles.
Cover and boil gently for 20 to 25 minutes until pasta is cooked through.
Stir in the parsley and season well with salt and freshly ground black pepper.
Serve with shaved Parmesan cheese if desired.
 

Read more on: beef  |  sauté
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.