The whole house smells wonderful when this delicious slow cooked beef ragu is cooking.
All-purpose flour (about 1/2 cup for dusting the meat)
1 lb stewing beef, cut into chunks (approximately 1″ sized pieces)
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 stick celery, finely sliced
2 carrots, peeled and sliced
1 sprig fresh thyme
1 large can whole, peeled tomatoes (approx. 28 fl. oz / 800 ml)
2 tbsp tomato paste
1 tbsp worcestershire sauce
1 1/2 cups beef stock
1/8 cup balsamic vinegar
rigatoni pasta (as much as is needed for your family)
fresh parmesan cheese
- Preheat oven to 350C.
- Put the flour in a bowl and season with salt and pepper.
- Dust each piece of meat in the flour and shake off excess. Place on a plate.
- Heat a large pan over high heat and add 1 tbsp of oil. Once the oil is hot, brown the meat on each side, for approximately 5 minutes. Transfer to a plate.
- Reduce heat to medium and add remaining oil, onion and garlic. Cook for a couple of minutes.
- Add the celery and carrots and cook for another three minutes.
- Stir in the thyme, tomatoes, tomato paste, worcestershire sauce, stock and vinegar and cook for five minutes, stirring occasionally.
- Add the beef to the pan and bring to a boil. If you are using an ovenproof pan, cover and transfer to the oven. If you are not, transfer the mixture to an ovenproof pan, cover and place in the oven.
- Cook for 2 1/2 – 3 hours until the meat is tender.
- Prepare the rigatoni according to the instructions on the package.
- Remove the thyme stem from the ragu and break up the mixture with a wooden spoon or fork, so the meat is shredded.
- Add the rigatoni to the ragu and combine gently.
- Serve in bowls and garnish with parmesan cheese.