Beef Ragu

Ingredients

3 medium sized carrots, chop finely

3 stalks of celery, chop finely

1 large onion, chop finely

4 cloves garlic, chop finely

100g streaky bacon 

1.5kg of beef shin, dice it

1 cup of red wine

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon tomato paste

1 tin chopped tomato

Beef stock or water to cover the ingredients

Method

1. Heat the oil in a stockpot with the strongest heat and add bacon first until the bacon oil starts to run. Then add carrots, garlic, celery, onion and tomato paste. Cook until all the vegetables start to caramelise. Stir occasionally.

2. Add beef and keep cook until beef is cooked on the outside. Add wine, stock, tinned tomato, rosemary and thyme and bring it to boil. Once the ingredients have started to boil, turn down the heat and simmer for at least 2 hours. Stir occasionally while simmering and after 2 hours it’s ready.

3. Enjoy! 

Angel hair in Tomato and Basil Ragu

Ingredients

500g Angel Hair pasta 

500g Sausages, casings removed and coarsely chopped

Olive oil

300g sliced mushrooms

1 Red onion, chopped

1/2 Cup chopped fresh basil

1/2 Cup chopped fresh oregano

3 Cloves of garlic, chopped

1/2 Cup white wine

1 Can tomatoes puree

3 Cups diced fresh tomatoes 

Salt and pepper

1/2 cup grated parmesan cheese

Method

1. Heat some olive oil in large pot; add onion and cook until just browned, about 5 minutes. 

2. Add the sausage and mushrooms and cook until sausage is nearly done (about 8-10 minutes). 

3. Stir in chopped basil, oregano, and garlic; cook for 1 minute. 

4. Add wine; cook for another 3-4 minutes. 

5. Add tomatoes puree; cover and simmer over medium heat until thickened, about 15 minutes. 

6. Add diced tomatoes continue to simmer, stirring frequently, about another 10-15 minutes.

7. Season with salt and pepper. 

8. Cook pasta according to package directions. 

9. Add ragu to cooked pasta and stir in the cheese.

10. Enjoy!