Beef Ragu With Pumpkin and Sage

Adapted from Australia's "Gourmet Traveller", a wonderful rich ragu with some unusual ingredients

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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
•  salt
•  pepper
• 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

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.