Slow Cooked Beef Ragu Recipe | Simple Home Edit

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 brown onions, finely diced
• 2 large carrots, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, roughly chopped
• 800 g–1 kg (1 lb 12 oz–2 lb 3 oz) beef chuck (braising/casserole) steak, cut into roughly 2 cm (¾ inch) cubes (see note 1 for substitutes)
• ½ cup (125 ml) dry red wine
• ½ cup (125 g) tomato paste (concentrated puree)
• 700 ml (23½ fl oz) tomato passata
• 2 cups (500 ml) beef stock
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 1 tsp dried thyme
• 2 bay leaves
• Pasta, to serve (rigatoni pictured)
• Freshly grated parmesan, to serve