Beef And Eggplant Ragu

Slow cooked in a rich red wine and tomato sauce this flavoursome beef ragu is guaranteed to please.

The ingredient of Beef And Eggplant Ragu

• 2 tablespoons olive oil
• 800g coles australian beef chuck steak cut into 2cm pieces
• 1 brown onion coarsely chopped
• 1 medium eggplant cut into 2cm pieces
• 2 garlic cloves crushed
• 1 2 cup 125ml red wine
• 400g can coles diced tomatoes
• 2 tablespoons basil chopped
• 1 2 cup 125ml beef stock
• 375g rigatoni pasta
• grated parmesan to serve
• basil leaves to serve

The Instruction of beef and eggplant ragu

• heat half the oil in a large casserole over high heat season the beef add to the pan and cook in batches stirring for 5 mins or until browned all over
• heat the remaining oil in the pan add the onion eggplant and garlic and cook stirring for 3 mins or until vegetables have softened slightly add the wine and cook for 1 min or until most of the liquid is reduced add the tomato chopped basil and stock reduce heat to low bring to a simmer cover and simmer for 1 1 2 hours or until beef is fork tender season
• meanwhile cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente
• divide the pasta among serving bowls top with the ragu and sprinkle with parmesan and basil leaves to serve

Nutritions of Beef And Eggplant Ragu

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