Beef ragu with penne

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How to make Beef ragu with penne

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 5:00
  • Total Time : 5:20

Ingredients

  • 75g (1/2 cup) plain flour
  • 1.2kg gravy beef, trimmed, cut into 4cm pieces
  • 60ml (1/4 cup) olive oil
  • 1 celery stick, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 brown onion, finely chopped
  • 200g button mushrooms, halved
  • 125ml (1/2 cup) red wine
  • 700g btl passata
  • 625ml (2 1/2 cups) Massel beef stock
  • 1 fresh rosemary sprig
  • 375g penne rigate
  • Finely grated parmesan, to serve

Method

  • Step 1 Place flour on a plate. Add beef. Toss to coat. Shake off excess flour. Season. Heat half the oil in a large frying pan over medium-high heat. Cook the beef, turning, in 2 batches, for 10 minutes or until browned. Transfer to slow cooker.
  • Step 2 Heat remaining oil in the pan over medium heat. Add celery, carrot and onion. Stir for 2 minutes or until soft. Stir in mushroom for 1 minute or until just soft. Add wine. Cook for 1-2 minutes, stirring to dislodge bits that have cooked onto the base. Transfer to slow cooker. Stir in passata, stock and rosemary. Cook, covered, on high for 4 hours or until beef is tender. Stir in pasta. Cook, covered, for 30 minutes or until al dente. Discard rosemary sprig. Serve with parmesan.

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