Marsala Beef Ragu

Serves 6-8

Ingredients

• Olive Oil
• About 2lbs Boneless Beef Chuck Roasts, cut to 1/2 inch pieces
• 1 Large Yellow Onion, finely chopped
• 3 Carrots, peeled and diced
• 3 Celery Sticks, diced
• 4 Cloves Garlic, chopped
• 1 tsp of dried oregano
• 1/2 tsp of dried basil
• 1 Cup Colombo Marsala Dry
• 2 28 fl oz cans of San Marzano Whole Tomatoes With Juice
• ½ Cup Beef Stock
• Salt and pepper
• 1 Box (500g) Dried Pappardelle Pasta
• Freshly grated Parmigiano Reggiano
• Italian Flat Leaves Parsley, chopped

1. Using about 3 tablespoons of olive oil brown the meat in a large pot. After browning remove the meat and set aside.
2. Using another 3 or 4 tablespoons of olive oil, cook the diced garlic, onion, carrots, and celery for about 5 to 8 mins, or until soft.
3. Reduce the heat and add the two cans of tomatoes. Use a wooden spoon to break up the tomatoes.
4. Add the wine and beef stock, and return the browned meat back.
5. Add the oregano, basil, salt and pepper. Stir and bring the heat back to a low boil. Boil for about 10 mins and stir often.
6. Reduce the heat to low and allow to simmer for at least three hours. Stir occasionally.
7. After three hours, cook the pasta in another pot, then drain. Add the pasta to the ragu and stir.
8. Serve topped with cheese and the chopped parsley.