Beef ragu

Beef ragu
Beef ragu Photo: Marina Oliphant

This slow cooked dish is wonderfully rich and the meat is fall-apart tender.


2 tbsp chopped onion

3 tbsp olive oil

40g butter

2 tbsp chopped celery

2 tbsp chopped carrot

350g minced lean beef, chuck or neck

2 tsp salt

250ml dry white wine

8 tbsp full cream milk

1/8 tsp nutmeg

400g tinned tomatoes, briefly pureed


Heat a heavy-based pot and saute the onion with oil and butter until translucent. Add the celery and carrot and cook for two minutes. Add the beef and salt and cook briefly, until the meat has just lost its raw colour. Add wine and increase heat to medium high, stirring occasionally until wine has evaporated. Reduce heat to medium and add milk and nutmeg, stirring occasionally until liquid has evaporated. Add tomatoes, stir well and reduce the heat to a bare simmer. Cook for 3 1/2 to four hours. Season to taste.