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Diced Beef Ragu

Serves 8-10, or perfect for freezing if batch cooking

2 tbsp. extra virgin olive oil

900g Warson diced beef

Sea salt

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

60ml water

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.

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