Beef And Tomato Ragu

This freezer-friendly dish is supreme to reheat around those nights later you dont have grow old to cook.

The ingredient of Beef And Tomato Ragu

• 1 tbsp plain flour
• 600g beef chuck steak trimmed cut into 2cm pieces
• 2 tbsp extra virgin olive oil
• 1 large red onion halved thinly sliced
• 2 garlic cloves sliced
• 800g can crushed tomatoes
• 1 cup red wine
• 1 cup massel beef deposit
• 3 sprigs spacious thyme
• 2 dried bay leaves
• 1 cup spacious basil leaves
• 375g fettuccine
• 1 4 cup grated parmesan to assistance
• roomy basil leaves to bolster
• 4 slices crusty bread to help

The Instruction of beef and tomato ragu

• place flour in a bowl season gone salt and pepper mount up beef toss to coat
• heat 1 tablespoon oil in a large saucepan exceeding medium high heat cook beef in batches for 3 to 4 minutes or until browned all over transfer to a heatproof bowl
• cut heat to medium heat steadfast oil in pan go to onion and garlic cook stirring for 5 minutes or until softened return beef and any juices to pan go to tomatoes wine stock thyme and bay leaves bring to a simmer condense abbreviate heat to low cook covered for 1 hour or until beef is tender
• separate lid simmer for 40 minutes or until beef is no question desire and sauce has thickened separate and discard thyme and bay leaves disturb in basil
• cook pasta following packet directions drain return to pan ensue ragu toss to combine sprinkle gone parmesan and basil and abet with crusty bread

Nutritions of Beef And Tomato Ragu

calories: 833 393 calories
calories: 19 8 grams fat
calories: 5 8 grams saturated fat
calories: 99 2 grams carbohydrates
calories: n a
calories: n a
calories: 50 3 grams protein
calories: 89 milligrams cholesterol
calories: 1027 milligrams sodium
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calories: nutritioninformation