Beef ragu with penne pasta

Beef ragu with penne pasta


  • 500g Moilie stewing beef
  • 2 tablespoons Broighter Gold rapeseed oil
  • 2 onions, chopped
  • 2 cloves garlic (minced)
  • 1 carrot cut into 1cm dice
  • 2 sticks celery, cut into 1cm dice
  • 50g butter
  • 250ml red wine
  • 250g passata
  • 250ml beef stock
  • 250g penne pasta
  • Handful of chopped parsley
  • 75g finely grated parmesan cheese


Heat the oil in a large frying pan (or cook in 2 batches) until smoking hot. Add the beef and season with salt. Cook to sear all over then transfer to a casserole pot. Add the butter to the pan with the onion, garlic, carrot and celery. Cook gently for 10 minutes until coloured. Add the wine and cook for 5 minutes. Return the beef to the pan with any resting juices and the passata and stock. Bring to a simmer, place a lid on top and either cook on the stove pot, gently or in a 160°C oven for a couple of hours or until fork tender. You could do this in your slow cooker.

Boil the pasta according to instructions on pack, drain and toss into the ragu with the parsley. Spoon into 4 bowls and top with the parmesan.