Beef Ragu with Tagliatelle - Warwick Wine Estate · Beef Ragu with Tagliatelle Method: • Preheat...
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+27 (21) 884 4410 / [email protected] / www.warwickwine.com Beef Ragu with Tagliatelle Method: • Preheat the oven to 180°C. • Add the oil to a large oven proof casserole pot, over a medium to high heat. • Fry the onions and garlic until fragrant but not brown. • Season the beef with salt and pepper, then add to the pot. Stir fry for 5 minutes. • 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. • 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. Ingredients: 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 Trilogy 30ml tomato paste 1x 330g can chopped tomatoes 500g tagliatelle pasta, cooked as per packet’s instructions 50g shaved parmesan cheese Salt & Pepper Prep time: 15 minutes Cooking time: 4 hours Serves: 4
Transcript of Beef Ragu with Tagliatelle - Warwick Wine Estate · Beef Ragu with Tagliatelle Method: • Preheat...
+27 (21) 884 4410 / [email protected] / www.warwickwine.com
Beef Ragu with TagliatelleMethod:
• Preheat the oven to 180°C.
• Add the oil to a large oven proof casserole pot, over a
medium to high heat.
• Fry the onions and garlic until fragrant but not brown.
• Season the beef with salt and pepper, then add to the pot.
Stir fry for 5 minutes.
• 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.
• 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.
Ingredients:
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 Trilogy
30ml tomato paste
1x 330g can chopped tomatoes
500g tagliatelle pasta, cooked as per
packet’s instructions
50g shaved parmesan cheese
Salt & Pepper
Prep time: 15 minutesCooking time: 4 hours
Serves: 4
