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Slow Cooked Beef Ragu Fussili

| Mains | Beef & Veal, Pasta | Italian | Pasta & Risotto


800g Young Angus Beef Cubes 3 tbsp olive oil 3 gloves garlic, chopped 1 onion, diced
1 cup celery, diced 1 cup carrots, diced 800g chopped canned tomatoes 3 tbsp tomato paste
2 cups Gourmet Essentials beef stock with 1 cup water 3 bay leaves Maldon sea salt Freshly ground black pepper
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    Wadi Food Tomato Paste
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    Fresh Food Celery
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    Jana Farms Organic Carrots
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    Maldon Sea Salt Crystals
  • 1X
    Iliada Kalamata Extra Virgin Olive Oil
  • 1X
    El Doha Bay Leaves
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  1. Season beef cubes with sea salt & pepper.
  2. Heat 1 tbsp oil over high heat in a large heavy pot. Add the beef cubes and sear on all sides, approx 2 min. Remove onto a plate.
  3. Turn heat down and add an additional 2 tbsp olive oil to pot. Add garlic and onion and sauté for 1-2 min. Add carrots & celery and sauté for 5 min.
  4. Add tomatoes, tomato paste, stock, seared beef cubes & bay leaves to pot. Turn the heat up and bring to a low boil, then turn down to low. Cover the pot and cook for 1 hour 30 min. Then remove the lid and let it cook for a further 15 min. until beef is very soft and easy to pull apart, and the liquid is thick.
  5. Turn off heat and remove the beef cubes from the sauce into a large bowl. Shred the beef and then return to the sauce. Keep on very low heat until ready to serve.
  6. For the pasta: bring a large pot of salted water to a boil.
  7. Add the pasta and cook according to packet instructions. Be careful to not overcook the pasta.
  8. Reserve one cup of pasta water and add it to your ragu sauce.
  9. Drain pasta and transfer to sauce . Toss pasta gently until it is evenly coated.
  10. Serve immediately with a garnish of parmesan and chopped parsley.
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