A delicious Italian ragu for beef lovers that goes perfectly with pasta or polenta. We seal our beef in a pan with salt and pepper and a splash of olive oil. We then add onion, garlic, some cab sav and cook until the liquid has reduced by half. We then add stock, water, tomatoes, rosemary, bay leaves, tomato paste, sugar and slow cook for hours until the beef is falling apart.
To cook: simply defrost and warm until the sauce is bubbling.
To serve: we suggest serving this with your favourite pasta (we love it with pappardelle or rigatoni) and top with basil and parmesan. It's outstanding accompanied with a chianti/malbec/rioja or shiraz.