- 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
Bookmark Recipe
Mark's Fusilli Beef Ragu
2 people
1 h
30 min
Ingredients
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
Copy TextPreheat 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.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat 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.
