Beef Ragu with Pasta

We used a pressure cooker to create this melt-in-your-mouth Italian dish. You can also use a slow-cooker - just adjust the cooking time to 8 hours (or in a 180°C oven for 2 1/2 hours).

Serves 4 | Prep  10 mins | Cooks in  50 mins

Ingredients

• 2 tsp olive oil

• 350g beef chuck steak, diced

• 1 onion, diced

• 2 tsp minced garlic

• 1 tbs Italian dried herbs

• 2 tsp sambal oelek

• 1 tbs Vegemite

• 200g mushrooms, sliced

• 700g bottle tomato passata

• 200g dried pasta (we used fricelli)

• 200g green beans, chopped into 2cm pieces

• 1/4 cup fresh parsley, chopped

• 2 tbs parmesan, grated (optional)

Method

1. Heat pressure cooker over high heat, spray with oil and sear meat in batches to brown. Set aside.

2. Heat pressure cooker again, add a little more oil and add onion, cook for a few minutes, add garlic, herbs, sambal oelek, and vegemite and return meat to the cooker.

3. Stir through mushrooms and passata, close lid and valve, bring up to pressure and cook for 30 minutes.

4. Reduce pressure, open lid and simmer to reduce and thicken the sauce.

5. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain.

6. Add beans to meat and simmer for 3-4 minutes with the lid open.

7. Adjust seasonings, stir through the parsley and serve over drained spaghetti. Sprinkle with parmesan.

Nutritional information per serve

• Energy: 1831.9kj

• Protein: 33.7g

• Carbs: 45.8g

• Fibre: 45.8g

• Sat. Fat: 3.7g

• Fat: 11.5g

• Calories: 437.6cal

• Sugar: 9.5g