Beef Ragu With Pumpkin and Sage

Recipe by Surfsider
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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