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Beef ragu is an impressive yet easy dish to make with inexpensive cuts of beef and simple staples in your pantry. This delicious Italian dish is traditionally served with the broad and flat papardelle pasta noodles.

Recipe and image by Chris Li (@cwisspy on Instagram). 

Ingredients

• 2kg beef chuck or roast beef
• 1.5 tbsp salt (or to your liking)
• 6 tablespoons olive oil
• 5 sprigs thyme
• 5 bay leaves
• 3 cups water
• 3-4 beef bouillon cubes
• 2 cups Cabernet Sauvignon wine
• 5-6 garlic cloves, finely chopped
• 1 large red onion, peeled and finely chopped
• 2 cups carrots, finely chopped
• 2 cups of celery, finely chopped
• 4 x 400g chopped tomatoes
• 6 tbsp tomato paste
• Brown sugar (optional)
• Parsley and parmesan to garnish

Featured

• Wolstead Superior+ Wok with Lid and Helper Handle 32cm - 5.9L

Method

1. Cut beef into five to six segments. Pat dry and season with salt and pepper.
2. Heat 2 tablespoons of olive oil over high heat in the Wolstead Superior+ Wok. Sear the beef until each side is browned, dark brown if possible.
3. Remove beef then add the remaining oil. Sauté garlic and onion followed by carrots and celery for roughly 5 minutes. Add the remaining ingredients.
4. Reduce heat, cover with the lid, and allow to simmer for about 1.5-2 hours, making sure to stir every 15 minutes. Once beef is tender, remove from wok and shred using a fork. Return shredded beef to the wok and allow sauce to reduce and thicken.
5. Serve with pasta of your choice. Garnish with freshly grated parmesan and chopped parsley.