Beef Ragu
recipe by
ELLIE neindorf agnew // WIECH'S barossa VALLEY egg NOODLES
Nothing says comfort quite like a rich and hearty beef ragu, slow-cooked to perfection and served over tender egg noodles. This recipe brings together the deep flavors of slow-braised beef, aromatic vegetables, and fragrant herbs, creating a dish that is both rustic and satisfying.Â
Using high-quality Wiech’s Ribbon Egg Noodles ensures a silky, luxurious texture that soaks up every bit of the flavorful sauce. With a generous sprinkle of parmesan to finish, this dish is perfect for a cozy family dinner or a special gathering.
6 Serves5-6
3 Hours
Ingredients
- 500g Wiech’s Ribbon Egg Noodles 1.2kg stewing beef (cut to large pieces) Salt and pepper
- Olive oil
- 1 large onion (diced)
- 3 garlic cloves (finely chopped)
- 2 large carrots (finely diced)
- 1/2 cup parsley stems (finely diced)
- Parsley leaves (chopped from stems used)
- 2 cans of crushed tomatoes or 700g of passata
- 3 tbsp tomato paste
- 250ml white wine
- 500ml of beef stock
- 3 bay leaves
- 2 sprigs of rosemary
- Parmesan – to serve
Method
- Dry beef with paper towel, then sprinkle with salt, & pepper.
- Heat oil in pan and add beef to brown, ensuring beef stays in a single layer. You may have to fry the beef in multiple batches. Remove once browned both sides, to a plate.
- Decreased stove to medium heat, and add 1/4 cup of olive oil, garlic and onion. Saute until soft, and then add in carrot and parsley stems, slowing frying until cooked through.
- Return beef and juices to pot, and add remaining ingredients. Bring to a simmer, then cook on a lower heat so it is just bubbling gently.
- Slow cook for 2 hours. Then shred beef coarsely with 2 forks (removing beef first may be easier, then add back to pot).
- Simmer for another 30 minutes until sauce reduces and thickens.
- Season to your liking with salt and pepper (perhaps add a tsp of sugar if too acidic).
- Cook egg noodles in boiling, salted water as per packet instructions. Mix noodles into ragu. Serve and top with plenty of parmesan. Enjoy!
