Beef ragu


This is so easy and absolutely bloody delicious. Total active cooking time is about 15 minutes. That’s extra time to watch your baby pester the dog by throwing toys at it, press warm lips against a cold window and stare at the birds, or play a small tamburine while cackling wildly.

Serves 3-4 (we had it for 1.5 with a lot of leftovers for a pasta bake)

1 onion, chopped

2 cloves garlic, crushed

Glug olive oil

Finely chopped leaves of a sprig of rosemary

500g piece of stewing steak, diced or whole

300ml passata

100ml boiling water

1 low salt beef stock cube, crumbled

Saute the onion, garlic and rosemary in the olive oil till the onion’s translucent, quickly brown the meat, then add the liquid and stock cube. Bring to a good boil and then put in a very low oven (140 degrees or the Aga simmering oven) for 5-6 hours. After the cooking time’s up it will just pull apart with a fork or the back of a wooden spoon to form a thick, delicious, meaty sauce. You might need to pop it on the hob with the lid off for the last 30 minutes to thicken it up (I did).

Serve with pasta and parmesan.


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