The Anonymous Widower

Tagliatelle With Beef And Red Wine Ragu

This is a Lindsey Bareham recipe that I did for supper yesterday. I’d decided to do it in the morning, but when Waitrose were selling 400g packs of diced braising steak for just £2.25, I couldn’t resist making two portions of the ragu, with one for supper and one for the freezer.

I started by taking the whole pack of diced braising steak, which I seasoned and browned it in a couple of tablespoons of hot oil in my Le Creuset shallow casserole.

Browning The Diced Steak

The meat was then scooped out of the casserole and then 100g each of finely chopped onion and celery, together with some garlic, a tsp of thyme and a pinch of chilli flakes were then gently softened in the meat juices and tossed for five minutes.

Cooking The Onion, Celery And Spices

I then took 100g of finely chopped chestnut mushrooms and added them to the pan. I cooked this until it was all dark and juicy.

Cooking The Mushrooms

I then chopped the meat and added this to the pan.

150 ml of red wine was added and it was allowed to bubble up for a few minutes, before stirring in a 400g tin of chopped tomatoes.

It was then baked in the oven for 60 minutes at 160°C.

I served it with some of Carluccio’s gluten-free pasta.

Tagliatelle With Beef And Red Wine Ragu

My one mistake was perhaps not to put in quite enough wine, so it was perhaps a tad dry.

I shall make this again, I see the diced steak on offer at Waitrose. I know I don’t need to economise, but it shows you can make a delicious meal for two with £2.25 of steak, an onion, some celery, a tin of tomatoes, some spices and some wine.

This recipe also shows the usefullness of my shallow casserole.  It is definitely something that I don’t regret buying.

January 25, 2014 - Posted by AnonW | Food | Beef, Coeliac/Gluten-Free, Recipe