Slow Cooked Beef And Red Wine Ragout

1. 1

   Heat half the oil in a heavy based saucean and cook the onions until browned and set aside.

2. 2

   Heat remaining oil and brown beef in batches and set aside.

3. 3

   Add garlic and tomato paste and gently cook for 1 minute.

4. 4

   Return beef to saucepan and add stock and wine and bring to the boil, reduce heat and cover and simmer for 1 1/2 hours stirring occassionally and then add the onion and cook for a further 20 minutes.

5. 5

   Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes.

6. 6

   Spoon onto serving plates over the pasta and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.