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Latest from Deeks - Slow Braised Beef Ragu

By Mark Sinclair 21/11/2019 12:44 pm

Beef Ragu Picture


  • 4 tablespoons olive oil
  • 1kg beef chuck or blade steak, cut into 4cm pieces (see note)
  • 2 cloves crushed garlic
  • 1 brown onion, finely chopped
  • 1  finely chopped celery
  • 1 carrot, finely chopped
  • 1 cup dry red wine
  • 2 x 400g passata ( fresh tomato purre)
  • Cup beef stock
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • Cooked Deeks Spirelli pasta
  • Grated parmesan, to serve
  • Fresh flat-leaf parsley leaves, chopped, to serve
  • Salt, to season, Ground black pepper.


Step 1: Heat half the oil in a large frying pan over high heat. Seal the beef, in two batches until browned. Transfer to a heavy based pot.

Step 2: Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender and then add the garlic

Step 3: Deglaze with red wine, add passata and tomato paste and stir in.

Step 4:   Add stock, bay leaves and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid.

 Step 5: Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender. Remove bay leaves. Toss ragu through the pasta. Season with salt and ground black pepper.

Step 6:  To serve sprinkle with parmesan and parsley. To make it Dairy free sprinkle with Lemon and Parsley Pangrattato