Beef Ragu With Fettuccine

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 750 g beef gravy (gravy or casserole cut into 3cm pieces)
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 4 garlic cloves, crushed
• 1 1/2 cups red wine
• 800 g diced tomatoes
• 2 cups beef stock
• 2 bay leaves
• 500 g dried fettuccine pasta
• 20 g butter
• 2 tablespoons chopped parsley

Recipe

• 1 heat oil in a heavy-based saucepan. brown beef in batches over high heat and remove from pan. reduce heat, add carrots, celery, onion and garlic. cook for 5 minutes.
• 2 add wine, bring to boil and scrape base of pan to loosen sediment. cook until wine has almost evaporated, return beef to pan with tomatoes, stock and bay leaves. season to taste. cover and cook over low heat for about 1 1/2 hours or until beef is tender.
• 3 when ready to serve, bring a large pan of salted water to the boil. add fettuccine and cook according to packet instructions. drain and return to pan with butter and parsley. toss until butter has melted. divide between serving plates and spoon over sauce.