- 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
- 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.