Slow Cooked Beef Ragu Fussili

  • 800g Danish Beef Cubes
  • 3 tbsp olive oil
  • 3 gloves garlic, chopped
  • 1 onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 800g chopped canned tomatoes
  • 3 tbsp tomato paste
  • 2 cups Gourmet Essentials beef stock with 1 cup water
  • 3 bay leaves
  • Maldon sea salt
  • Freshly ground black pepper
  • 500g Fusilli Pasta
  • Parmesan, freshly grated
  • Fresh parsley, chopped
  1. Season beef cubes with sea salt & pepper.
  2. Heat 1 tbsp oil over high heat in a large heavy pot. Add the beef cubes
    and sear on all sides, approx 2 min. Remove onto a plate.
  3. Turn heat down & add an additional 2 tbsp olive oil to pot. Add garlic & onion & sauté for 1-2 min. Add carrots & celery & sauté for 5 min.
  4. Add tomatoes, tomato paste, stock, seared beef cubes & bay leaves to pot. Turn the heat up & bring to a low boil, then turn down to low. Cover the pot & cook for 1 hour 30 min. Then remove the lid & let it cook for a further 15 min. until beef is very soft & easy to pull apart, & the
    liquid is thick.
  5. Turn off heat & remove the beef cubes from the sauce into a large bowl. Shred the beef & then return to the sauce. Keep on very low heat until ready to serve.
  6. For the pasta: bring a large pot of salted water to a boil.
  7. Add the pasta & cook according to packet instructions. Be careful to not overcook the pasta.
  8. Reserve one cup of pasta water & add it to your ragu sauce.
  9. Drain pasta & transfer to sauce . Toss pasta gently until it is
    evenly coated.
  10. Serve immediately with a garnish of parmesan & chopped parsley.

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