Spicy Beef And Tomato Ragu

A family classic that serves six and offers a fantastic combination of slow-cooked steak and pepperoni on a bed of fettuccine pasta.

The ingredient of Spicy Beef And Tomato Ragu

• 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

The Instruction of spicy beef and tomato ragu

• 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

Nutritions of Spicy Beef And Tomato Ragu

calories: 639 325 calories
calories: 22 1 grams fat
calories: 7 grams saturated fat
calories: 56 8 grams carbohydrates
calories: n a
calories: n a
calories: 43 6 grams protein
calories: 90 milligrams cholesterol
calories: 901 milligrams sodium
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calories: nutritioninformation