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Preheat the oven to 160°C (fan-forced).

Season the chopped chuck steak with sea salt and cracked black pepper. Heat 1 tablespoon of olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Working in batches, brown the beef pieces on all sides. Remove and set aside.

Add the remaining olive oil to the same pot. Sauté the onion, garlic, carrot, and celery for 5-6 minutes, until softened. Add the thyme and mushrooms, and cook for another 3 minutes, stirring occasionally. Stir in the tinned tomatoes, beef stock, and red wine. Bring to a simmer.

Return the beef to the pot, stir to combine, then cover with a lid. Transfer to the oven and cook for 3-4 hours, or until the beef is fall-apart tender. Near the end of cooking time, cook the pasta according to packet instructions. Drain well. Add the cooked pasta to the beef ragu and toss well to coat.

Serve topped with grated Parmesan and a side of rocket, pear & Parmesan salad.


Preheat the oven to 160°C (fan-forced).

Season the chopped chuck steak with sea salt and cracked black pepper. Heat 1 tablespoon of olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Working in batches, brown the beef pieces on all sides. Remove and set aside.

Add the remaining olive oil to the same pot. Sauté the onion, garlic, carrot, and celery for 5-6 minutes, until softened. Add the thyme and mushrooms, and cook for another 3 minutes, stirring occasionally. Stir in the tinned tomatoes, beef stock, and red wine. Bring to a simmer.

Return the beef to the pot, stir to combine, then cover with a lid. Transfer to the oven and cook for 3-4 hours, or until the beef is fall-apart tender. Near the end of cooking time, cook the pasta according to packet instructions. Drain well. Add the cooked pasta to the beef ragu and toss well to coat.

Serve topped with grated Parmesan and a side of rocket, pear & Parmesan salad.
