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Ingredients

2 tablespoons olive oil
800g Coles Australian Beef Chuck Steak, cut into 2cm pieces
1 brown onion, coarsely chopped
1 medium eggplant, cut into 2cm pieces
2 garlic cloves, crushed
1/2 cup (125ml) red wine
400g can Coles Diced Tomatoes
2 tablespoons basil, chopped
1/2 cup (125ml) beef stock
375g rigatoni pasta
Grated parmesan, to serve
Basil leaves, to serve

Method

Step 1 Heat half the oil in a large casserole over high heat. Season the beef. Add to the pan and cook, in batches, stirring, for 5 mins or until browned all over.
Step 2 Heat the remaining oil in the pan. Add the onion, eggplant and garlic and cook, stirring, for 3 mins or until vegetables have softened slightly. Add the wine and cook for 1 min or until most of the liquid is reduced. Add the tomato, chopped basil and stock. Reduce heat to low. Bring to a simmer. Cover and simmer for 1 1/2 hours or until beef is fork-tender. Season.
Step 3 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
Step 4 Divide the pasta among serving bowls. Top with the ragu and sprinkle with parmesan and basil leaves to serve.

Beef and eggplant ragu

How to make Beef and eggplant ragu

Ingredients

Method