Beef Ragu With Pumpkin and Sage

READY IN: 1hr 30mins
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

Ingredients Nutrition


  1. MARINATE THE MEAT: In a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef).
  2. Cover and refrigerate for 2 hours.
  3. MAKE THE RAGU: Heat 1 tablespoon olive oil in a thick-bottomed frying pan.
  4. Add the onion, carrot, celery and prosciutto and cook for 6 –8 minutes until soft, then remove and put into a heavy saucepan.
  5. Wipe the frying pan clean.
  6. Drain the beef, reserving the marinade.
  7. Add another tablespoon of oil to the pan, then brown the beef on all sides.
  8. Add the reserved marinade, tomatoes and sugar and cook for a few minutes.
  9. Then add this to the vegetables in the saucepan.
  10. Season with salt and pepper, cover and cook over low heat for 30 minutes.
  11. Remove lid and cook, stirring occasionally, for another 30 minutes.
  12. 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.
  13. Drain on kitchen paper.
  14. Then fry the pumpkin in the same oil for 6 –8 minutes until it is tender.
  15. Drain on kitchen paper, keep warm.
  16. Cook the pasta in boiling salted water, then drain and divide among four plates.
  17. Top with the ragu, then scatter with pumpkin and sage.
  18. Serve with parmesan.

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