Beef Ragu

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Serving size 8-10

Ingredients

1.2kg chuck beef or blade steak

3 cloves garlic, minced

2 onion

2 carrots

3 sticks celery

800g canned tomatoes

3 Tbsp tomato paste

4 beef stock cubes

250ml red wine

1 1/2 cups water

3/4 tsp dried thyme

3 dried bay leaves

500g pasta or 1 cup rice

Method

1. In a heated saucepan fry off outer layers of meat with oil and salt, just enough to brown the outside but not enough to cook the meat (should still be very raw)

2. Place all ingredients in a pot, and allow to bring to the boil, then reduce heat

3. Allow to simmer for 2 hours, then remove only the vegetables and place in a food processor and puree

4. Once complete add the vegetables back to the pot and continue cooking for a further 30 minute

5. Use tongs to shredded meat and serve with pasta or rice

Note:

• You can substitute the wine in this dish for extra beef stock

• Cut all vegetables large as they will have to be removed later on

• For pasta and rice follow packet instructions