Steak ragu? I hear you ask. We all deserve a treat now and then and this dish is mine. Beef steak simmered in a rich tomato sauce till its melt in the mouth tender.
I've cooked this on the stove but it can also be done in the Slow cooker.
It's easy to adapt to you and your families tastes so why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Cut the beef into small chunks
Slice the onion finely.
Cut the cherry tomatoes in half.
Add the flour to a bowl along with the S&P, mix through.
Add the beef and stir until its coated in the seasoned flour.
Heat the oil in a large frying pan or pot on a medium heat. Add the beef and fry till browned (2-3mns)...you may need to do this in batches to ensure you don't over
crowd the pan or over cook the meat.. Remove from the pan and place in a bowl, cover and set aside.
Add the onions to the frying pan,lower the heat and cook gently until caramelised.
Add the garlic,herbs,and paprika.
Stir through.
Add the beef back into the pan.
Add the tinned tomatoes, sweet chilli sauce, water and stock pot.
Place the lid on, bring to a boil, then lower the heat until its gently simmering and cook for 2 and 1/2-3hrs, or until beef is soft and tender.
15 minutes before serving add the pasta to a pan of boiling water and cook for 10-12 minutes.
Drain, add a knob of butter and a few pinches of black pepper and stir through. Place the lid on the pot to keep warm.
Add the sliced tomatoes to the sauce and stir through
Add the Spinach
Stir through until it wilts.
Taste and adjust the seasoning if needed.
Add some water if the sauce is too thick.
Increase the heat to boiling if the sauce is too thin
Divide the pasta between 4 bowls.
Add the steak ragu.
Garnish with finely sliced Parmesan cheese
Easy swaps:-
Beef steak for stewing beef.
Onion for shallots.
Italian herbs for mixed herbs.
Spinach for Coriander.
Red wine stock pot for 125ml of red wine.
Stove top for Slow Cooker- Low for 6-8 hrs or High fir 4-5hrs
Ingredients
Directions
Prep:-
Cut the beef into small chunks
Slice the onion finely.
Cut the cherry tomatoes in half.
Add the flour to a bowl along with the S&P, mix through.
Add the beef and stir until its coated in the seasoned flour.
Heat the oil in a large frying pan or pot on a medium heat. Add the beef and fry till browned (2-3mns)...you may need to do this in batches to ensure you don't over
crowd the pan or over cook the meat.. Remove from the pan and place in a bowl, cover and set aside.
Add the onions to the frying pan,lower the heat and cook gently until caramelised.
Add the garlic,herbs,and paprika.
Stir through.
Add the beef back into the pan.
Add the tinned tomatoes, sweet chilli sauce, water and stock pot.
Place the lid on, bring to a boil, then lower the heat until its gently simmering and cook for 2 and 1/2-3hrs, or until beef is soft and tender.
15 minutes before serving add the pasta to a pan of boiling water and cook for 10-12 minutes.
Drain, add a knob of butter and a few pinches of black pepper and stir through. Place the lid on the pot to keep warm.
Add the sliced tomatoes to the sauce and stir through
Add the Spinach
Stir through until it wilts.
Taste and adjust the seasoning if needed.
Add some water if the sauce is too thick.
Increase the heat to boiling if the sauce is too thin
Divide the pasta between 4 bowls.
Add the steak ragu.
Garnish with finely sliced Parmesan cheese
Easy swaps:-
Beef steak for stewing beef.
Onion for shallots.
Italian herbs for mixed herbs.
Spinach for Coriander.
Red wine stock pot for 125ml of red wine.
Stove top for Slow Cooker- Low for 6-8 hrs or High fir 4-5hrs