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Pasta with beef ragu

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

Ingredients 13
Servings 4
Time 20 minutes


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


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

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