Beef and mush­room ragu

Australian Women’s Weekly NZ - - CONTENTS -

¼ cup (60ml) ex­tra vir­gin olive oil

500g but­ton mush­rooms, sliced

500g beef mince

1 medium (150g) brown onion, chopped 2 cloves gar­lic, chopped

½ tea­spoon dried oregano leaves 2 ta­ble­spoons tomato paste

¾ cup (180ml) red wine

400g can crushed toma­toes

2 tea­spoons sugar

1 tea­spoon salt

500g dried pap­pardelle pasta

⅓ cup (25g) freshly grated parme­san cheese

¼ cup loosely packed fresh basil leaves

1 Heat 1 ta­ble­spoon of the oil in a large

SERVES 4 PREP AND COOK TIME 1 HOUR

saucepan over high heat. Cook mush­rooms, in batches, stir­ring oc­ca­sion­ally, un­til browned. Re­move from the pan.

2 Heat another 1 ta­ble­spoon of oil in same pan. Cook mince, stir­ring, un­til browned; trans­fer to a medium bowl. Re­duce heat to medium; add re­main­ing oil. Cook onion and gar­lic for about 5 min­utes or un­til soft. Add oregano and paste; cook, stir­ring, for a fur­ther 1 minute, or un­til the paste changes colour from bright red to or­ange. 3 Re­turn mush­rooms and beef to pan. Add the wine; sim­mer, un­cov­ered, un­til re­duced by half. Stir in the undrained toma­toes, sugar and salt. Re­duce heat to low; sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for 40 min­utes or un­til thick­ened. As the ragu cooks, it will be­come thicker, richer in colour and very aro­matic. Sea­son to taste. 4 Mean­while, cook the pasta in a large saucepan of boil­ing salted wa­ter, un­cov­ered, un­til just ten­der; drain.

5 Serve the pasta with ragu; top with parme­san and basil.

Ragu suit­able to freeze. Not suit­able to mi­crowave.

Beef and mush­room ragu

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