Dinner tonight ... beef ragu

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Really excited to find this recipe now that the Notebook magazine is no longer pulished and I can't remember which copy it was in!!

This is really yummy!!

Bolognese ragu with rag pasta

By Sarah Hobbs

 click image to enlarge

Bolognese ragu with rag pasta
Serves 4-6
Preparation time: 15 minutes
Cooking time: 2 hours

1 tbs olive oil
500g beef chuck steak
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
100g pancetta, finely chopped
2 garlic cloves, crushed
2 x 400g cans Italian-style diced tomatoes
1 cup (250ml) dry red wine
2 dried bay leaves
1/4 cup (55g) tomato paste
375g fresh lasagne sheets, coarsely torn
Shaved parmesan, to serve
Mixed salad leaves, to serve

1. Heat half the oil in a large flameproof casserole pan over high heat. Add the steak and cook for 2 minutes each side or until browned. Transfer to a plate. Reduce heat to medium. Add the remaining oil, onion, carrot, celery, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens.
2. Add tomatoes, wine, bay leaves, tomato paste and beef and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Use a slotted spoon to transfer the beef to a plate. Use 2 forks to shred beef. Return to the tomato mixture. Taste and season with salt and pepper.
3. Cook pasta in a saucepan of boiling salted water until al dente. Drain well.
4. Divide pasta among serving bowls. Top with ragu and sprinkle with parmesan. Serve with mixed salad leaves, if desired.

Photography: Scott Hawkins  Styling: Kristen Wilson