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Bookmark Recipe

Mark's Fusilli Beef Ragu

A twist on the traditional spaghetti bolognese

2 people
1 h 30 min

Ingredients

    • 200g stewing beef, diced
    • 200g beef mince
    • 100g Irish bacon
    • 1 tablesp. olive oil
    • 2 onions, diced
    • 4 cloves garlic, crushed
    • 2 tablesp. dried chilli flakes
    • 200ml red wine
    • 300ml water mixed with 3 heaped teasp. cornflour
    • 2 rich beef stock cubes/stockpots
    • 20ml soy sauce
    • 350g tomato pasta sauce
    • 400g tin chopped tomatoes
    • 200g fusilli pasta
    • 100g Irish Farmhouse Cheese, grated
    • Chopped parsley

Main

    • 200g stewing beef, diced
    • 200g beef mince
    • 100g Irish bacon
    • 1 tablesp. olive oil
    • 2 onions, diced
    • 4 cloves garlic, crushed
    • 2 tablesp. dried chilli flakes
    • 200ml red wine
    • 300ml water mixed with 3 heaped teasp. cornflour
    • 2 rich beef stock cubes/stockpots
    • 20ml soy sauce
    • 350g tomato pasta sauce
    • 400g tin chopped tomatoes
    • 200g fusilli pasta
    • 100g Irish Farmhouse Cheese, grated
    • Chopped parsley

Method

Preheat the oven to 180°C.

Heat the oil in a large heavy-based saucepan, then brown off the diced beef, minced beef and bacon. Add the onions, garlic and chilli flakes and cook for a further minute. Add the wine, reduce by half.

Add the water and cornflour mix, stock cubes/stockpots, soy sauce, tomato sauce and tomatoes and bring to the boil. Place a lid on the saucepan and cook in the preheated oven for 1 hour until the meat is tender.

Remove the saucepan from the oven, add the dried pasta, and place back in the oven for a further 20 minutes until the pasta is soft.

Serve the ragu from the saucepan. Finish with grated Irish Farmhouse Cheese and parsley.

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Method

Preheat the oven to 180°C.

Heat the oil in a large heavy-based saucepan, then brown off the diced beef, minced beef and bacon. Add the onions, garlic and chilli flakes and cook for a further minute. Add the wine, reduce by half.

Add the water and cornflour mix, stock cubes/stockpots, soy sauce, tomato sauce and tomatoes and bring to the boil. Place a lid on the saucepan and cook in the preheated oven for 1 hour until the meat is tender.

Remove the saucepan from the oven, add the dried pasta, and place back in the oven for a further 20 minutes until the pasta is soft.

Serve the ragu from the saucepan. Finish with grated Irish Farmhouse Cheese and parsley.