Beef Ragu | The Barossa Mag

Ingredients

• 500g Wiech’s Ribbon Egg Noodles
• 1.2kg stewing beef (cut to large pieces)
• Salt
• pepper
• Olive oil
• 1 large onion (diced)
• 3 garlic cloves (finely chopped)
• 2 large carrots (finely diced)
• 1/2 cup parsley stems (finely diced)
• Parsley leaves (chopped from stems used)
• 2 cans of crushed tomatoes or 700g of passata
• 3 tbsp tomato paste
• 250ml white wine
• 500ml of beef stock
• 3 bay leaves
• 2 sprigs of rosemary
• Parmesan – to serve