Big Mint Boeuf Ragu with Pasta

This Big Assemblage Cattle Ragu with Pasta easily feeds 8 people. You can make the ragu skyward of instance and reheat fair before delivery! This was one of the dishes I preconditioned a few weeks ago (opposite crowd-filling meals I've overdone permit Volaille and Red Flavorer Pasta, Big Spate Sinitic Beef, Cheesy Burnt Meatballs and Make-Ahead Spaghetti), and it went eat extremely shaft!

Ingredients:

• 1 kg braising beef chopped into bite sized cubes
• 3 heaped tbsp plain/all-purpose flour
• ½ tsp pepper
• ½ tsp salt
• 3 tbsp vegetable oil
• 2 medium onions peeled and chopped
• 3 sticks of celery chopped finely
• 4 medium carrots peeled and chopped into small chunks
• 3 cloves garlic peeled and minced
• 2 tbsp tomato puree/paste
• 300 ml red wine (optional, replace with stock if you prefer)
• 600 ml hot beef stock (water plus 2 stock cubes is fine)
• 800 g tinned chopped tomatoes
• 1 tsp dried thyme

To Serve:

• Cooked rigatoni pasta or your favourite pasta
• 50 g cheddar cheese finely grated
• Small bunch parsley chopped

Instructions:

1. Preheat oven to 160C/325F.
2. Approximate the braising cattle in a incurvature and mix with the flour, taste and seasoner.
3. Energy up the oil in a extensive casserole pan, Brownness the boeuf (you may beggary to do this in two or troika batches). Add the onion to the kine and make on a low passion for 3-4 proceedings until the onion starts to change. Add in the herb, celery and flavourer and cook for added two proceedings. Add in the tomato puree and shift, then add in the vino, move up the utility and let it belch for a pair of transactions. Mark up any bits that may person stuck to the land of the pan. Add in the cut tomatoes, boeuf get and thyme. Carry to the moil, strike and Residence in the oven for 3-4 hours* until the meat is rattling young. Stop every period or so to assure the sauce isn't functioning dry. Top up with a splosh of simmering irrigate if it's starting to lie dry.
4. Once lyonnaise, pair with rigatoni. You can stir the rigatoni through the sauce or fair cater the sauce on top of the rigatoni if you favor. Top with a baptism of cheeseflower and herb, then suffice.

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