Michael Weldon


2 – 4 people


  • 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


  • 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!

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