BEEF RAGU LINGUINE

SERVES 4 PREP 10 MINS COOK 2 HOURS 10 MINS PER SERVE 3485kj

30g butter 750g chuck steak, trimmed, cubed 1 onion, finely sliced 1 clove garlic, crushed 2 x 400g cans diced tomatoes 1 cup beef stock 1 cup water 1 tsp sugar 3 whole cloves 1 bay leaf 300g linguine chopped parsley, grated parmesan, mixed salad leaves, to serve In a large frying pan, melt butter on high. Saute beef in 2 batches, 3-4 mins, until well browned. Add onion and garlic to same pan and saute 1-2 mins until tender.

Stir in tomatoes, stock, water, sugar, cloves and bay leaf. Bring to boil.

Reduce heat to low. Simmer, covered, 2 hours until meat is very tender. Season to taste. Use two forks to shred meat.

Meanwhile, in a large saucepan of boiling salted water, cook linguine following packet instructions. Drain, return to pan and toss meat sauce through.

Sprinkle with parsley and parmesan to serve. Accompany with a mixed salad and crusty bread, if liked.