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Italian Style Scotch Beef Ragu

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This simple and versatile beef ragu is a great way to use up left over vegetables and to encourage fussy eaters to try something new.

How to cook & Ingredients

10 mins
60 mins
4

Ingredients 

450g Lean Diced Scotch Beef PGI, cut further into 1cm chunks

1 large onion, finely chopped

2 cloves garlic, peeled and minced

2 cloves garlic, peeled and minced

1 400g tin chopped tomatoes

1 low salt beef stock cube

60g tomato puree

2 tsp green pesto

10ml Worcestershire sauce

250ml boiling water

30ml Scottish rapeseed oil

Sea salt and black pepper

Cooking Method

  • In a large frying pan, or wok, sauté the diced beef and the onions in the oil till lightly browned

    1
  • Add the garlic, celery, tinned tomato, tomato puree, pesto, Worcestershire sauce.

    2
  • Add the boiling water to the pan and crumble over the stock cube

    3
  • Season with salt and black pepper

    4
  • Bring to the boil

    5
  • Stir well, cover and simmer for 60 minutes, stirring occasionally

    6
  • Serve with your favourite pasta and top with grated Parmesan cheese

    7

Slow Cooker Method:

  • Put the slow cooker onto high and add the tinned tomato, tomato puree, pesto, Worcestershire sauce

    1
  • Dissolve the stock cube in the boiling water and add to the slow cooker

    2
  • In a large frying pan, or wok, sauté the diced beef and the onions in the oil until lightly browned

    3
  • Add to the slow cooker

    4
  • Season with some salt and black pepper

    5
  • Cover and cook on high for 4 hours, or cook on low for 6 hours

    6
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