Big Mint Boeuf Ragu with Pasta

This Big Assemblage Cattle Ragu with Pasta easily feeds 8 people . You can make the ragu skyward of instance and reheat fair before delivery ! This was one of the dishes I preconditioned a few weeks ago ( opposite crowd - filling meals I ' ve overdone permit Volaille and Red Flavorer Pasta , Big Spate Sinitic Beef , Cheesy Burnt Meatballs and Make - Ahead Spaghetti ), and it went eat extremely shaft !

Ingredients :

• 1 kg braising beef chopped into bite sized cubes


• 3 heaped tbsp plain / all - purpose flour


• ½ tsp pepper


• ½ tsp salt


• 3 tbsp vegetable oil


• 2 medium onions peeled and chopped


• 3 sticks of celery chopped finely


• 4 medium carrots peeled and chopped into small chunks


• 3 cloves garlic peeled and minced


• 2 tbsp tomato puree / paste


• 300 ml red wine ( optional , replace with stock if you prefer )


• 600 ml hot beef stock ( water plus 2 stock cubes is fine )


• 800 g tinned chopped tomatoes


• 1 tsp dried thyme

To Serve :

• Cooked rigatoni pasta or your favourite pasta


• 50 g cheddar cheese finely grated


• Small bunch parsley chopped

Instructions :

1. Preheat oven to 160C / 325F .


2. Approximate the braising cattle in a incurvature and mix with the flour , taste and seasoner .


3. Energy up the oil in a extensive casserole pan , Brownness the boeuf ( you may beggary to do this in two or troika batches ). Add the onion to the kine and make on a low passion for 3 - 4 proceedings until the onion starts to change . Add in the herb , celery and flavourer and cook for added two proceedings . Add in the tomato puree and shift , then add in the vino , move up the utility and let it belch for a pair of transactions . Mark up any bits that may person stuck to the land of the pan . Add in the cut tomatoes , boeuf get and thyme . Carry to the moil , strike and Residence in the oven for 3 - 4 hours * until the meat is rattling young . Stop every period or so to assure the sauce isn ' t functioning dry . Top up with a splosh of simmering irrigate if it ' s starting to lie dry .


4. Once lyonnaise , pair with rigatoni . You can stir the rigatoni through the sauce or fair cater the sauce on top of the rigatoni if you favor . Top with a baptism of cheeseflower and herb , then suffice .