This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large, heavy-based saucepan, heat oil on medium. Cook beef in 2 batches for 4-5 minutes each. Remove from pan.
2.Sauté onion, carrot, celery, garlic and rosemary for 5-6 minutes. Pour in wine, cooking for 2 minutes until liquid reduces by half.
3.Return beef to pan with passata and stock. Bring to a simmer. Reduce heat to low and cook, covered, for 2-2 ½ hours. Then simmer, uncovered, for 30 minutes.
4.In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain. Set aside.
5.Shred beef using 2 forks. Add peas and simmer for 2 minutes. Stir balsamic through. Season. Serve ragu with penne and crusty bread.
Note
- Replace beef with pork neck or shoulder, or lamb shoulder, if preferred.