Try this Neilson Beef ragu recipe, or contribute your own.
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Heat the oil in a heavy pan; season the meat and brown on all sides. Set aside.
In the same pan, brown the onions, garlic and bay leaf until just softened and starting to brown a little.
Return the meat to the pan and add the wine to deglaze.
Allow it to reduce a little and add the stock and tomatoes; season with salt and pepper. Bring to a simmer and then turn the heat down.
Stir occasionally for the next four hours, ensuring the meat is not drying out and adding water as need be. The meat is ready when it falls apart; keep cooking as long as you want. Time is your friend!
Cook the pasta in salted water.
Gently stir through the sauce with the pasta and garnish with parsley.
Happy birthday.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 15 | ||
Calories from Fat: 1 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 124.4mg | 4 % | |
Potassium 139.2mg | 4 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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