Beef ragu

This hearty dish is sure to be a crowd pleaser.

- Curtis Stone

TOTAL TIME: 155 mins

PREPARATION TIME: 20 mins

SERVES: 4

Method
1.  Heat a large heavy based saucepan over medium high heat. Season the beef with salt and pepper on all sides and brown the meat in 1 tbsp of the oil in the hot pan for 2-3 mins on each side, or until golden. Remove beef to a plate. 2.  Add remaining oil and cook the carrot, onion, celery and garlic, stirring constantly for 3 mins or until slightly softened. Add the tomatoes, stock, thyme, and return the beef to the pan. Bring to a simmer and cook, covered, for 2-2 hours, or until the beef is fork tender. Remove the thyme. 3.  Remove pan from the heat, remove the beef from the braising liquid and gently break the meat apart with your hands or 2 forks, discarding any sinew or fat. Place the liquid and vegetables into a food processor and blend until smooth. Return the meat to the sauce. The sauce should be completely smooth, thin out with a little water if necessary. 4.  Cook the rigatoni according to packet directions. Toss the pasta with the sauce over low heat, season to taste with salt and pepper and divide the pasta evenly between 4 serving bowls. Serving suggestion: Sprinkle with 1/3 cup of freshly grated parmesan cheese.

Ingredients

2 tbsp olive oil (from pantry) 500g Coles gravy beef, left whole 1 large carrot, peeled and cut into large dice 1 large brown onion, cut into large dice 2 celery sticks, cut into large dice 2 cloves garlic, finely chopped 400g Coles diced Italian tomatoes 3 cup beef stock (2 Massel beef stock cubes) 1 pinch fresh thyme 500g Coles rigatoni pasta Salt and pepper (from pantry)

For more of Curtis recipe hints and tips, visit coles.com.au