Diced Beef Ragu
Serves 8-10, or perfect for freezing if batch cooking
2 tbsp. extra virgin olive oil
900g Warson diced beef
Freshly ground black pepper
2 medium onions, diced
4 celery stalks, diced
5 garlic cloves, thinly sliced
½ tsp. fennel seeds
¼ tsp. chilli flakes
2 tbsp tomato paste
60ml red wine
400g whole peeled tomatoes
3 sprigs thyme
1 bay leaf
2 tsp. balsamic vinegar
Parmesan, for serving
Freshly chopped parsley, for serving
Place a large stock pot over a medium heat & heat a tablespoon of oil. Season beef with salt & pepper and sear, in batches if needed, until browned on all sides. Remove into a large bowl.
Heat remaining oil & cook the onion & celery until soft, approximately 6 minutes. Add garlic, fennel seeds & chilli flakes & cook until fragrant.
Add tomato paste & cook for a couple of minutes until it is darkened in colour.
Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.
Add the whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar & seared beef & season with salt & pepper.
Stir to combine, cover with a lid & place in the oven at 140C. Cook for 6-8 hours until the meat shreds easily & the liquid has reduced by a third.
Serve over your favourite pasta or polenta. Top generously with parmesan & parsley before serving.