RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 packet of Coles Spaghetti
• 500g Coles Graze Grass Fed Diced Beef Steak
• 4 carrots grated
• 1 tin of tomatoes
• Cobram Estate Robust Extra Virgin Olive Oil
• 2 Brown Onions diced
• 2 cloves of garlic finely chopped
• 100g grated parmesan
• Salt

METHOD:

• Heat pan with Robust Extra Virgin Olive Oil, season the diced Beef with salt and add to the pan. Brown the beef off to start the caramelisation for 2-3 minutes until brown on each side.
• Add the diced onion and a pinch of salt and stir through. Add two finely chopped cloves of garlic and stir. Cook through until the onion softens, add the grated carrots, the tin tomatoes and stir.
• Turn the Ragu down to a simmer, add a couple of bay leaves for extra flavour then leave for approximately two hours.
• Once the ragu is ready, the beef is soft and falling apart add a handful of parsely and grated parmesan to taste and stir through. The parmesan will help thicken the sauce. Turn the heat off so the parsely doesn’t wilt too much.
• Cook the Spaghetti as per the instructions on the packet. Once al dente, strain and place back into the large pot, add the ragu and stir through.
• Serve in a bowl and add extra parsley and parmesan to taste. Enjoy!

Our friends at Wine Selectors recommend pairing this dish with a Malbec or Shiraz.