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Italian-style braised beef ragu with penne pasta

This Italian-style braised beef recipe is comfort food at its best. Pair this rich ragu with tender penne pasta for a winning family meal that's perfect served on chilly nights
Braised beef penne
6
20M
3H 20M
3H 40M

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.
  • Replace beef with pork neck or shoulder, or lamb shoulder, if preferred.
Note

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