YOUR FOOD BAG

Price
QTY

TOTAL

$0.00 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


GET SHIPPING ESTIMATES

PARSNIP, LEEK & BEEF RAGU WITH PAPPARDELLE

Ingredients

  • Prep 25 mins
  • Cook 2 hrs
  • Serves 4-6

If preferred, cook this ragu for 5 hours in a slow-cooker.

  • 2 tbs olive oil
  • 2 tbs plain flour
  • 700g beef chuck steak, trimmed and cut into 1cm cubes
  • 1 leek, trimmed, quartered lengthways and thinly sliced
  • 400g medium parsnips, peeled, cored and cut into 1cm dice
  • 1 celery stick, finely chopped
  • 3 garlic cloves, crushed
  • ½ cup dry white wine
  • 800g can chopped tomatoes
  • 4 sprigs thyme
  • 400g dried pappardelle pasta
  • Grated parmesan and chopped parsley, to serve

Directions

  • STEP 1 Heat 1 tbs oil in a large heavy-based casserole dish or frying pan over medium-high heat. Place flour onto a plate and season with salt and pepper. Lightly coat beef with flour and cook, in batches, until evenly browned. Transfer to a plate.
  • STEP 2 Heat remaining 1 tbs oil in the pan over medium heat. Add leek and cook, stirring for 4-5 minutes until tender. Add parsnips, celery and garlic and cook, stirring often, for 3-4 minutes until heated through. Stir in wine and cook for 1 minute. Stir in beef, tomatoes and thyme, cover and bring to the boil. Reduce heat and simmer, covered and stirring occasionally, for 1½ hours or until beef is very tender. Season to taste. Sprinkle with parsley, just before serving.
  • STEP 3 Shortly before the ragu is cooked, cook pasta following packet directions. Drain. Serve with the ragu and grated parmesan.

Recipe Ingredient

Leave a Comment