Beef Ragu With Pumpkin and Sage

"Adapted from Australia's "Gourmet Traveller", a wonderful rich ragu with some unusual ingredients"
 
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photo by toondebacker photo by toondebacker
photo by toondebacker
Ready In:
1hr 30mins
Ingredients:
19
Serves:
4
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ingredients

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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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Reviews

  1. 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
     
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