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Major Tom Ragu

  • Beef
Time4 Hours Time4 TimeEuropean
Major Tom Ragu

Call up the ground control cause EVERYONE will want a bowl of this hearty, beef ragu. We cook it low and slow in the oven with wine and tomatoes, with our Major Tom Seasoning ramping up the flavour.

ingredients

  • 2 tbsp butter
  • 2 onions, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 800g braising beef
  • 70g double concentrate tomato puree
  • 2 tbsp Major Tom Seasoning
  • 1 cup red wine
  • 500ml beef stock
  • 2 cans plum tomatoes
  • 300 grams Pappardelle Pasta
  • Salt & pepper to taste
  • Parmesan cheese 
  • Italian clover

Buy the items

Major Tom Ragu Seasoning
Major Tom Ragu Seasoning
200g £8.99
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Directions

  1. Preheat the oven to 150C.
  2. Heat an oven proof casserole or pan on the hob and add the butter, then the beef, season well and brown off in batches, then set aside on a plate.
  3. Add the other tbsp butter to the same pan with the onions, carrot and celery - stirring for around 6-8 minutes until softened. Stir in the tomato paste and Major Tom Seasoning. Add the wine, cook to reduce for 2 minutes, then stir in the tomatoes and stock. 
  4. Add the beef back to the pan, cover with a lid and reduce on the hob for another 10 minutes, then transfer to the oven for 3 hours. 
  5. Heat a large pan of salted water on the hob and cook the pappardelle until al dente. Drain, tip into the ragu (along with some of the pasta water) and serve with plenty of parmesan and Italian clover. 

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