in Italy

Red wine beef ragout with spaghetti

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Ingredients for 4 servings:

  • 2 onions
  • 1 bunch of soup vegetables
  • 500 g steak(s) (beef rump steaks)
  • 1 tbsp olive oil
  • 5 tbsp tomato paste
  • 1 bay leaf
  • 750 ml red wine
  • salt and pepper
  • Vegetable broth, granulated
  • 2 beef tomatoes, skinned, pitted, diced
  • 500 g pasta (spaghetti)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Red Wine Sauce

Clean, peel, wash, and finely dice the onion and vegetables. Dice the meat. Heat the oil until very hot and sear the meat. Add the vegetables and sauté. After 3 minutes, add the tomato paste and sauté briefly. Pour in the red wine, add the bay leaf, and let everything reduce for about 20 minutes. Season with salt, pepper, and a little granulated stock. Add the diced tomatoes shortly before the end. Cook the spaghetti and toss everything in a large bowl. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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