Beef and Oregano Ragu

A rich, comforting, and deeply flavourful slow-cooked beef ragu that pairs perfectly with a hollow pasta shape like trumpets to catch all that delicious sauce.

• Prep Time: 20 minutes

• Cook Time: 2 to 3 hours

• Servings: 4–6 servings

Ingredients

The Ragu

• ½ cup olive oil

• 2 large brown onions, finely chopped

• 6 garlic cloves, finely chopped

• 1 large handful Italian parsley, finely chopped

• 1 tbsp dried oregano

• 1 tsp black pepper

• 1 tsp Vegeta (Croatian vegetable stock powder)

• 2 tbsp tomato paste

• 1 kg stewing beef, cut into 2cm cubes

• 500 ml tomato passata

• 500 ml beef stock (2 stock cubes dissolved in 500ml water)

• Additional water as needed during simmering

For Serving

• 1 packet Monty & Sons Trumpet Pasta (or your favorite pasta for catching saucy bits)

• Grated Parmesan or Parmigiano-Reggiano

• Additional dried or fresh oregano for garnish

Method

Step 1: The Flavor Base

1. Heat the olive oil in a large heavy-based sauce pot over medium heat.

2. Add the chopped onions and cook until soft and translucent.

3. Stir in the garlic and parsley, cooking for about 2 minutes until highly fragrant.

4. Add the oregano, black pepper, Vegeta, and tomato paste. Mix well to thoroughly combine all the flavors.

Step 2: Brown the Beef

1. Add the cubed stewing beef to the pot.

2. Cook, stirring frequently, until the meat is browned on all sides.

Step 3: Slow Simmer

1. Pour in the tomato passata and beef stock. Bring the mixture to a boil.

2. Give it a good stir, then reduce the heat to low.

3. Cover and simmer for 2 to 3 hours, or until the beef is incredibly soft and tender.

Tip: Check the pot occasionally during the simmering process. If the sauce is thickening too quickly before the meat is tender, add a splash of extra water.

Step 4: Assemble and Serve

1. When the ragu is nearly ready, bring a large pot of salted water to a boil and cook the Trumpet Pasta according to the packet instructions.

2. Drain the pasta and transfer it to a large serving dish.

3. Spoon a few generous ladles of the hot ragu over the pasta, tossing everything together well so the sauce coats the insides of the trumpets.

4. Top with a generous dusting of grated Parmesan and a final sprinkle of extra oregano. Serve hot!