Beef Ragu with Tagliatelle

Serves four | Preparation Time: 15 minutes | Cooking Time: four hours

  • 10ml olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves, crushed
  • 15ml finely chopped fresh rosemary
  • 500g beef chuck cubes
  • 400ml beef stock
  • 300ml Warwick Red Wine
  • 30ml tomato paste
  • 1x 330g can chopped tomatoes
  • 500g tagliatelle pastaCooked as per packet’s instructions
  • 50g shaved parmesan cheese
  • Salt & Pepper
  1. Preheat the oven to 180°C.
  2. Add the oil to a large oven proof casserole pot, over a medium to high heat.
  3. Fry the onions and garlic until fragrant but not brown.
  4. Season the beef with salt and pepper, then add to the pot. Stir fry for 5 minutes.
  5. Add the rosemary, stock, wine, tomato paste and tinned tomatoes. Bring to the boil, place lid on and put into the oven and turn the heat down to 150°C and allow to cook for about three hours or until the meat is falling apart.
  6. Remove the pot from the oven carefully, gently press the meat with a spoon to help break it up. Serve the ragu on a bed on tagliatelle with a few parmesan shavings on top.