Beef ragu pasta

Melbourne Showground farmers market
Federation Hall, Melbourne Showgrounds, off Langs Road
Every Sunday, 9am – 2pm
Website
Google map

We missed out on Gaswork this Saturday and so headed to Melbourne Showground farmers’ market on Sunday. It isn’t my first choice for farmers market. The selection and variety is quite poor and I really hope that with the pick up in crowd, there will be some improvement soon. Maybe I am just spoilt from the offerings of St. Kilda, Gaswork, Collingwood and Slow food. Variety and quality is definitely welcomed. Having said that, I did manage to pick up some free range beef and organic vegetables. So a simple meal from simple ingredients.

Tomatoes, carrots, garlic, celery and onions

Tomatoes, carrots, garlic, celery and onions

Ingredients:

  • 1kg of gravy beef
  • 1kg of fresh tomatoes, deseeded and chopped
  • 1 onion, diced
  • 4 medium carrots, diced
  • 1/2 bunch of celery, diced
  • 6 cloves of garlic, finely diced
  • 2 red chillies, finely chopped
  • 2 bay leaves
  • 500ml red wine
  • Salt and pepper

Method:

  1. Heat olive oil in a heavy pot. Soften onions, garlic and chilli first. When the heat hits the nose, it is time to add the beef chunks. Once is it nicely brown, add the carrots, celery and tomatoes. Combine well
  2. Add the red wine and start deglazing. Scrap the bits at the bottom of the pan. Turn the heat down, cover and simmer for the 3 hours. In the last 20mins, open the cover and continue simmering in very low heat. Season accordingly
  3. Serve hot over perfectly cooked pasta
Beef ragu pasta

Beef ragu pasta

Any stews are always better the next day. I cooked a very small amount of pasta just to have the photo taken in natural light. I am still trying to figure out how to adjust the white balance on my camera. So till I master it, I will have to rely on natural light and night photos will still be quite yellow. Any tips? Please do share.