Do you know what Beef Ragu is? Yes, maybe. But do you know that Beef Ragu is a sort of bolognese but it doesn’t use the beef minced? Mmmmm, no. I was totally suprised when a friend told me that we use the same ingredients for spaghetti bolognese in traditional way, but everyone has changed the recipe and transformed it into tomato sauce. I bet that’s why spaghetti bolognese is now the simplest recipe of pasta 😀 Of course I don’t mean that tomato sauce isn’t delicious or extremely easy to make, it depends on each one’s taste and skills too, but I think if we use the ragu sauce, it will be much more attractive.

Are you curious why ragu sauce is more attractive? Because all the ingredients, such as carrots, onions, celery sticks are brought to a simmer with BEEF STOCK in 2-2.5 hours. I always like the dishes with many different flavors, these dishes inspired me so much. Imagine… when you taste only the sauce, you can feel the parmesan cheese melted in your mouth, the sweetness of carrots and onions, the spiciness of pepper and the beef is so tender…… Wow, don’t you love that? Really?

So what are you waiting for? You should grab your cookbook, write down this recipe and prepare the ingredients, shouldn’t you? LET’S MOVE ON TO THE RECIPE!!!!!


2 tbsp olive oil (from pantry)
500g gravy beef, left whole
1 large carrot, peeled and cut into large dice
1 large brown onion, cut into large dice
2 celery sticks, cut into large dice
2 cloves garlic, finely chopped
400g diced tomatoes
3 cup beef stock
1 pinch fresh thyme
500g pasta
Salt and pepper (from pantry)


1. Heat a large heavy based saucepan over medium high heat. Season the beef with salt and pepper on all sides and brown the meat in
1 tbsp of the oil in the hot pan for 2-3 mins on each side, or until golden. Remove beef to a plate.
2. Add remaining oil and cook the carrot, onion, celery and garlic, stirring constantly for 3 mins or until slightly softened. Add the
tomatoes, stock, thyme, and return the beef to the pan. Bring to a simmer and cook, covered, for 2-2 ½ hours, or until the beef is fork
tender. Remove the thyme.
3. Remove pan from the heat, remove the beef from the braising liquid and gently break the meat apart with your hands or 2 forks,
discarding any sinew or fat. Place the liquid and vegetables into a food processor and blend until smooth. Return the meat to the
sauce. The sauce should be completely smooth, thin out with a little water if necessary.
4. Cook the rigatoni according to packet directions. Toss the pasta with the sauce over low heat, season to taste with salt and pepper and divide the pasta evenly between 4 serving bowls. Serve with grated parmesan cheese.

(recipe provided by Coles for Masterchef Australia’s website)



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