Recipe by Surfsider
Adapted from Australia's "Gourmet Traveller", a wonderful rich ragu with some unusual ingredients
Top Review by Chef @Oz
This was excellent. I'm reluctant to rate it as I made quite few changes. For a start, I used 500g meat as 250g would not go far in my family. I used stewing steak instead of round steak as I prefer the flavour and texture. I dry fried it in a non stick frypan. I used the required prosciutto which made the dish quite expensive. I used half a whole butternut pumpkin. (We love pumpkin) I brushed the pieces with oil and baked at 160C for an hour. This will be a regular winter dish for us, especially, when we have a lot of pumpkin to use. Thank you Surfsider
- 250 ml dry red wine
- 2 cloves garlic, finely chopped
- 1⁄2 teaspoon oregano
- 2 tablespoons chopped flat leaf parsley
- 250 g diced beef, eg round steak
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 6 slices prosciutto, sliced into 1 cm pieces
- 1 (400 g) can crushed tomatoes
- 1⁄2 teaspoon sugar
- 2 tablespoons olive oil (second lot of oil)
- 250 g pumpkin, peeled and cut into 2 cm cubes
- 10 young sage leaves
- 2 cups short pasta
- 2 ounces fresh-grated parmesan cheese, to serve
Directions See How It's Made
- MARINATE THE MEAT: In a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef).
- Cover and refrigerate for 2 hours.
- MAKE THE RAGU: Heat 1 tablespoon olive oil in a thick-bottomed frying pan.
- Add the onion, carrot, celery and prosciutto and cook for 6 8 minutes until soft, then remove and put into a heavy saucepan.
- Wipe the frying pan clean.
- Drain the beef, reserving the marinade.
- Add another tablespoon of oil to the pan, then brown the beef on all sides.
- Add the reserved marinade, tomatoes and sugar and cook for a few minutes.
- Then add this to the vegetables in the saucepan.
- Season with salt and pepper, cover and cook over low heat for 30 minutes.
- Remove lid and cook, stirring occasionally, for another 30 minutes.
- COMPLETE THE DISH: Heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough.
- Drain on kitchen paper.
- Then fry the pumpkin in the same oil for 6 8 minutes until it is tender.
- Drain on kitchen paper, keep warm.
- Cook the pasta in boiling salted water, then drain and divide among four plates.
- Top with the ragu, then scatter with pumpkin and sage.
- Serve with parmesan.