Belli Beef Winter Ragu

A rich, slow-cooked ragu made with Belli Beef chuck cubes and bone broth - hearty, freezer-friendly and exactly what a cold winter evening calls for. Make a big batch and thank yourself later.

Serves 8

INGREDIENTS

• 1 kilograms Belli Beef chuck cubes

• 3 tbls plain flour

• 1/2 tsp salt

• 1/2 tsp black pepper

• 3 tbls olive oil or beef tallow

• 2 medium onions, peeled and diced

• 4 medium carrots, peeled and diced

• 3 celery sticks, finely chopped

• 4 garlic cloves, minced

• 3 tbls tomato paste

• 300 ml red wine (or extra broth)

• 2 tins chopped tomatoes (400g each)

• 500ml Belli Beef bone broth

• 4 fresh thyme sprigs (or 1 tsp dried)

• 1 fresh rosemary sprig

• 1 tbls Worcestershire sauce

STEPS

Preheat oven: Preheat your oven to 160°C fan (325°F).

Coat the beef: Toss 1 kg Belli Beef chuck cubes in a bowl with 3 tbls plain flour, 1/2 tsp salt and 1/2 tsp black pepper until well coated.

Brown the beef: Heat 3 tbls olive oil or tallow in a large heavy-based casserole pot over medium-high heat. Brown the beef in batches - don't rush this step, a good sear builds the flavour base. Keep the batches small so not to simmer the cubes but brown them. Set aside.

Soften the vegetables: Reduce heat to medium. Add the 2 medium onions to the same pot and cook for 3–6 minutes until softened. Add the 4 medium carrots, 3 celery sticks and the 4 garlic cloves - cook for another 2 minutes.

Build the sauce: Stir in 3 tbsp tomato paste, then add 300 mls red wine (or extra broth) and 1 tbsp Worcestershire sauce. Turn the heat up and let it bubble for 2 minutes, stirring up any bits from the bottom of the pot - that's pure flavour.

Bring it all together: Return the beef to the pot. Add 2 tins chopped tomatoes (400g each), 500mls Belli Beef bone broth, 4 fresh thyme sprigs (or 1 tsp dried) and 1 fresh rosemary sprig. Stir well and bring to the boil.

Slow cook in the oven: Place the lid on and transfer to the oven. Cook for 2 hours, until the beef is fall-apart tender. Check every hour and add a splash of water or extra broth if it looks dry.

Finish and serve: Remove the thyme and rosemary sprigs. Give the ragu a good stir - the beef should break apart easily. Serve over pappardelle pasta or a generous pile of creamy mashed potato. Top with grated parmesan and a scattering of fresh parsley.

NOTES

Slow cooker option: After step 6, reduce bone broth to 400ml and cook on low for 6–8 hours or high for 4–5 hours.

Make ahead: Cool quickly, refrigerate for up to 2 days and reheat gently with a splash of broth or water to bring it back to life.

Freeze it: This ragu freezes beautifully for up to 3 months. Portion into containers, label and date. Defrost overnight in the fridge and reheat on the stovetop.

Get the good stuff: Use Belli Beef chuck cubes and Belli Beef bone broth for the best result -

both available in our online shop.