Try something different from spaghetti bolognese with this delicious slow-cooked ragú.

Our top tip is to make this ahead of time and either freeze portions for again, or to use in meals throughout the week.

Certified Irish Angus Beef Ragù

METHOD
Pre-heat oven to 150’c/130 fan/gas. Heat 1 tbsp oil in a flameproof casserole dish on a medium heat, and when hot add the beef in batches to brown all over and seal in the juices. Remove beef from dish and place on plate, repeating until all the beef has been seared.

Add the remaining oil to the casserole dish and gently cook for the onions for 10 minutes until softened and slightly translucent, then add the garlic and cook for a further 5 minutes until fragrant.

Add in the tomato puree and red wine, stirring the bottom of the dish to deglaze the surface and let simmer for 1-2 minutes. Then add back in the browned beef along with any juices, and add in the carrots, celery, tomatoes, thyme and bay leaves. Stir to combine and season with salt and pepper.

Cover with a lid and slowly cook in the oven for 2.5 – 3 hours, Stirring occasionally to ensure beef is covered by sauce at all times to remain tender.

Remove from oven and let cool slightly for 10 minutes, before shredding with two forks.
Cook the pasta per the packaging instructions and drain. Serve amongst shallow bowls and top with the ragú. Scatter basil leaves, parmesan and freshly ground black pepper

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