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| Quick Beef Ragu on Pasta |
Adding Worcestershire sauce and balsamic vinegar creates a depth of flavour in the tomato sauce that is usually only achieved with long, slow simmering; and cooking the beef separately makes this a super easy mid-week Italian meal
Quick Beef Ragu on Pasta ingredients: 800 grams rump steak. sea salt and freshly ground pepper. Ragu: 2 tablespoons olive oil. 1 onion, thinly sliced. 2 cloves garlic, crushed. 1 carrot, grated. 1 tablespoon finely chopped rosemary. 250 grams button mushrooms, thinly sliced. 2 tablespoons tomato paste. 1 teaspoon Worcestershire sauce. 2 tablespoons balsamic vinegar. 1 teaspoon brown sugar. 2 tablespoons plain flour. 1 x 400 gram tin crushed Italian tomatoes. 1 cup beef stock. 1/4 cup chopped flat-leaf parsley. To serve: 250 grams dried flat pasta Parmesan for shaving
Quick Beef Ragu on Pasta recipe: Heat the oil in a large saucepan and add the onion, garlic, carrot and rosemary. Season and cook over a medium heat for 5 minutes. Add the mushrooms and cook for 5 minutes, stirring often. Stir in the tomato paste, Worcestershire sauce, vinegar and the sugar until well combined. Sprinkle over the flour and stir constantly until the mixture thickens then simmer for 1 minute. Add the tomatoes and stock, season and bring to the boil then reduce the heat to low and cook for 15 minutes. Stir in the parsley
Beef: Season the rump on both sides. Heat a sauté pan with a little oil over a high heat and cook the steak for 2-3 minutes each side. Cooking time will depend on the thickness but the steak should be very rare through the middle. Rest lightly covered for 5 minutes
Pasta: Cook the pasta in plenty of boiling salted water according to the directions on the packet. Drain well
To assemble: Slice the beef thinly against the grain, discarding any fat. Add to the hot sauce with any meat resting juices, then combine with the pasta. To serve: Divide between warm bowls and top with shaved Parmesan. By then, the quick beef ragu on pasta is ready
