Beef Stout Ragu

Yeild

TBC

Time & temp

2 hrs cook

Ingredients

  • 2x brown onions, diced
  • 7x garlic bulb, peeled
  • 3x bay leaf
  • Rosemary (5 sticks)
  • Thyme bunch
  • 750g diced chuck steak
  • 1x dark beer can/bottle (oatmeal stout)
  • 70g tomato paste
  • 1 x punnet cherry tomatos
  • 1 x tin crushed tomatos
  • 2x carrots, diced
  • 4x celery sticks, diced
  • 1x pack of spiral pasta
  • 400g fresh riccotta
  • olive oil
  • 1x basil bunch
  • salt & pepper

Method

  1. Brown onions with garlic and herbs (not basil)
  2. Add beef and seal
  3. Pour in stout, tinned tomatoes and add halved cherry tomatoes
  4. Add tomatoe paste and simmer for 2 hours until meat is tender
  5. With an hour to go add carrots and celery and continue to simmer for 60 mins
  6. With an 45 mins to go, squash the ricotta into a lined baking disk and bake for 20 mins until golden
  7. Serve ragu on pasta garnish with crumbled baked ricotta and torn fresh basil leaves

Notes and tips

n/a