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Beef Ragout


  • 1 tbs olive oil
  • 250g bacon rashers, rind and excess fat trimmed, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, ends trimmed, finely chopped
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1.8kg-piece beef bolar blade, cut into 8cm pieces
  • 2 x 800g cans diced tomatoes
  • 375ml (1 1/2 cups) Vinifera Gran Tinto 
  • 3 dried bay leaves
  • 2 large sprigs fresh rosemar
  • Farfalle pasta
  • Shredded parmesan, to serve


Heat the oil in a stock pot over medium heat. Add bacon, carrot, celery, onion and garlic and cook, stirring, for 5 minutes or until soft. Stir in the beef, tomato, wine, bay leaves and rosemary. Bring to the boil. Reduce heat to low and simmer, partially covered, stirring occasionally, for 2 hours or until the beef is tender.
Cook pasta.

Use tongs to transfer the beef to a clean work surface. Set aside to cool slightly. Use your hands to coarsely shred. Stir the beef into the tomato mixture. Season with salt and pepper.

Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes or until al dente. Drain.
Divide pasta among serving dishes. Top with ragout and parmesan to serve.

Serve with Vinifera Gran Tinto.


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