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Slow Cooked Bolgnaise Ragu

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slow cooked beef ragout

1 tbs olive oil
1kg gravy beef, excess fat trimmed
175g pkt short-cut bacon rashers, finely chopped
2 celery sticks, trimmed, finely chopped
2 carrots, peeled, finely chopped
1 brown onion, finely chopped
2 garlic cloves, finely chopped
800g can diced Italian tomatoes
250ml (1 cup) chicken stock
125ml (1/2 cup) red wine
2 dried bay leaves
600g fresh lasagne sheets, cut lengthways into 2.5cm-wide strips
Shaved parmesan, to serve

  • Method
  1. Step 1Heat half the oil in a large frying pan over medium-high heat. Cook half the beef for 2-3 minutes or until browned. Transfer to a flameproof casserole dish. Repeat with remaining beef.
  2. Step 2Heat the remaining oil in the pan over medium heat. Cook bacon, celery, carrot, onion and garlic, stirring, for 3-4 minutes or until soft. Add to the casserole dish.
  3. Step 3Add tomato, stock, wine and bay leaves to the dish. Season with salt and pepper. Cover. Bring to boil over medium-high heat. Reduce heat to low. Simmer, stirring occasionally, for 2 hours or until the beef is tender.
  4. Step 4Use tongs to remove the beef from the dish. Shred the beef and return to the dish.
  5. Step 5Meanwhile, cook the pasta in a saucepan of salted boiling water for 3-4 minutes. Drain.
  6. Step 6Add pasta to the dish. Cook, stirring, for 2 minutes or until pasta is al dente. Divide among serving bowls. Top with parmesan.

Recipe from

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