A family classic that serves six and offers a fantastic combination of slow-cooked steak and pepperoni on a bed of fettuccine pasta. Get some.
- 1/4 cup plain flour
- 1kg beef chuck steak, trimmed, cut into 4cm pieces
- 2 tablespoons extra virgin olive oil
- 100g sliced pepperoni salami, roughly chopped
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon fresh rosemary, chopped
- 1 cup dry red wine
- 1/3 cup sundried tomato strips, drained, chopped
- 400g can crushed tomatoes
- 1 1/2 cups Massel beef stock
- Fettuccine, cooked, to serve
- Green beans, steamed, to serve
- Fresh oregano, to serve
- Place flour in a snap-lock bag. Season. Add beef. Seal bag. Shake to coat.
- Heat oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned all over, adding extra oil to pan if needed. Transfer to a bowl.
- Add salami, onion, carrot and celery to pan. Cook, stirring, for 5 minutes or until light golden. Add garlic and rosemary. Cook for 1 minute or until fragrant. Stir in wine. Bring to the boil.
- Return beef to pan. Stir in sundried tomato, crushed tomatoes and stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour 20 minutes. Remove lid. Simmer for 40 minutes or until beef is tender and sauce is thick. Serve ragu with fettuccine and green beans, and top with oregano.