Beef Ragu

Beef Ragu

Ragu is an Italian beef based sauce, our version has big flavours including garlic, onions, bacon, chorizo, red wine, sage, balsamic vinegar and tomatoes.

CAL P/SERVE
600
kJ P/SERVE
2510
FAT P/SERVE
28.3g
CARBS P/SERVE
29.9g
PROTEIN P/SERVE
49.9g
SUGAR P/SERVE
12.3g
SODIUM P/SERVE
567g
FAT
%
4.6%
ENERGY RDI%
28.8%

This recipe is highly nutritious and will keep you feeling full for longer, which may help you resist snacking after dinner.

This recipe is low in saturated fat, sodium and sugar, and is a good source of protein.

Ingredients

  • 2 tbsp. olive oil
  • 700g chuck or casserole steaks cut each in half
  • 2 large onions, chopped
  • 5 cloves garlic, crushed
  • 2 large carrots or 3 med sized, cut into chunks
  • 3 celery stalks, washed and diced
  • 4 short cut bacon, diced
  • 1 chorizo sausage, diced
  • 4 bay leaves
  • 1 tsp. rosemary
  • 8 sage leaves
  • 1 tbsp. balsamic vinegar
  • 1 cup red wine
  • 2 cups beef stock
  • 1 can tomatoes, diced or crushed
  • 3 tbsp. tomato paste
  • 1 tbsp. sugar
  • Lots of cracked pepper
  • 2 tsp. cornflour mixed with ¼ cup cold water
  • 400g Rigatoni

Method

  1. After you have cut your meat in half with most of the fat trimmed, heat 1 tbsp. olive oil in  a large pot (or we used a slow cooker which sears) and brown meat on both sides, approx. 1 minute each side, take out place on plate and set aside until ready.
  2. Heat the other tbsp. olive oil and cook onion for 10 mins or until softened.
  3. Now add diced bacon and chorizo sausage, cook a further 5 mins.
  4. Now add garlic, cook a further 1 min.Carrots and celery can now be added to the pan.
  5. Deglaze pan with red wine, scraping any leftover bit on the bottom.  Let the wine reduce down until nearly all gone.  Now add the stock, keep stirring, and simmer for 2 minutes.
  6. Now add the bay leaves, rosemary, sage leaves, pepper, tomatoes, paste, sugar, vinegar and simmer for another couple of minutes.
  7. Add the meat back into pot, making sure it is emerged into the liquid.
  8. On lowest heat simmer for 3 hours, stirring occasionally.
  9. After this time pull out the meat onto a plate.  Grab a fork and tongs and pull the meat apart.  Place meat back into pot and simmer a further 20 mins.
  10. Boil your rigatoni, as per instructions.
  11. Whilst pasta is cooking, incorporate your cornflour mixture to thicken the sauce.
  12. Once pasta is cooked place in a large bowl or plate, pour the ragu over top.
  13. Option to add parmesan cheese over top.

Nutrition Table

Servings: 6 Serving size:604g
Average Serve Average 100g
Energy 2510 kJ 416 kJ
  600 Cal 99 Cal
Protein 49.9 g 8.3 g
Fat, total 28.3 g 4.7 g
- Saturated 9.3 g 1.5 g
Carbohydrate 29.9 g 5.0 g
- Sugars 12.3 g 2.0 g
Sodium 567 mg 94 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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