Easy Beef Ragu

Looking for a stunning ragu that everyone will love? Well look no further! This recipe is so easy and incredibly tasty, made even better with Sticky Balsamic! Try it - you'll find yourself coming back time and time again (and the kids will ask for it too). Pair with a simple salad and you have the most amazingly tender ragu you have ever made!

INGREDIENTS:

1kg chuck steak
2 tsp salt
2 tsp pepper
Sticky Balsamic Extra Virgin Olive Oil
5 cloves garlic, chopped
3 carrots, chopped
3 celery sticks, chopped
1 large onion, chopped
3 tbsp tomato paste
3/4 cup red wine
3/4 cup beef stock
3 x cans 400g diced Italian tomatoes
3 tbsp Sticky Balsamic Original
1 tsp dried thyme or oregano
3 bay leaves
Flat leaf parsley, chopped
1.5 packets pasta
Sticky Balsamic Pearls (we used Original)

METHOD:

1. Season steak with salt & pepper
2. Heat a couple of tbsp Sticky Balsamic Extra Virgin Olive Oil in a fry pan and brown steak on both sides. Place into the pressure cooker.
3. Add onion, celery, garlic, carrot and saute in the steak juices.
4. Add red wine and cook for a minute or two longer.
5. Cook for 3 minutes and add to the pressure cooker. Make sure anything stuck to the pan is added to the pressure cooker.
6. Add Sticky Balsamic Original, stock, herbs, tomato paste, diced tomatoes and give it a stir.
7. Cook on high for an hour, and following the instructions from the pressure cooker, safely open and remove the bay leaves. Shred the beef in the mixture and stir through.
8. Cook the pasta to your liking.
9. Serve with fresh parsley and Sticky Balsamic Pearls (we used Original). Delicious!
10. If you have leftovers, this is great to freeze and use later.