Braised Beef Ragu


Cooler weather is the perfect time to indulge in some carb heavy meals, and we have just the thing. Our new braised beef ragu with tagliatelle and generous amounts of parmesan is the perfect warmer, best paired with a smooth glass of red!  


800g of diced beef brisket
1 onion, diced
1 leek, sliced
1 bunch of celery, sliced
1 parsnip, diced
800g of tinned tomatoes
1L of beef stock
1 bunch of oregano, chopped
1 bunch parsley, chopped,
100g parmesan, finely grated
800g tagliatelle
Salt and pepper to taste


Brown the diced beef brisket in a pan, and sweat the veggies in a pot. Once the beef is browned, add it to the pot with the veggies, and then add the diced tomatoes and beef stock. Lightly season.

Cover the pot and bring it to a gentle simmer, keep it covered and continue to cook until beef is tender and breaks up when push gently with a fork (approx 3-4 hours).

Once nearly ready (30 mins remaining), add oregano and stir through and adjust the seasoning to taste.

Blanch pasta and stir through the ragu, plate up into bowls and sprinkle the parmesan and parsley on top.