Celebrity chef Neven Maguire has teamed up with the Dunnes Stores Simply Better collection to create this versatile Irish Angus Beef ragu recipe.
It can be used as a base to make a whole host of other great mid-week meals including these easy stuffed pasta shells and Irish Angus beef lasagne.
IRISH ANGUS BEEF RAGU
(Serves 4-6)
- 700g Simply Better Irish Angus Beef Mince
- 3 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
- 1 tin of Simply Better Italian San Marzano Whole Peeled Tomatoes
- 1 jar of Simply Better Italian Tomato Passata
- 2 tsp Simply Better Organic Garlic & Herb Seasoning
- 300ml Simply Better Chianti Classico Red Wine
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 200ml chicken stock (optional)
- Sea salt and freshly ground black pepper
To Serve
- Simply Better Italian Egg Bronze Die Pappardelle
- Simply Better Italian Parmigiano Reggiano
METHOD
1. Heat one tablespoon of the rapeseed oil in a large heavy based frying pan or skillet pan over a medium to high heat. Add the beef mince to the pan and cook in batches until well browned and any liquid has bubbled away, breaking up any lumps with a wooden spoon. Transfer the mince to a bowl or plate.
2. Return the pan to the heat and add the remaining tablespoon of rapeseed oil, add the onion, carrot and celery and sauté for 5 minutes until the vegetables have softened and taken on a little colour. Add the mince to the vegetables along with the garlic and herb seasoning and stir to combine.
3. Add the red wine to the pan, scraping up any sediment from the bottom of the pan with a wooden spoon, then simmer until almost of all the liquid has evaporated. Stir in the tin of whole peel tomatoes, breaking them up with a wooden spoon. Then add the tomato passata and stir well.
4. Bring to the boil, then reduce the heat and simmer, stirring from time to time, for at least 1 hour or up to 2 hours is fine, until the beef is completely tender and the sauce is well reduced. If the ragu looks a little dry add some chicken or beef stock to loosen the sauce.
STUFFED PASTA SHELLS
(Serves 4-6)
- Simply Better Beef Ragu (see recipe above)
- 1 pack of Simply Better Italian Bronze Die Conchiglioni Pasta Di Gragnano P.G.I.
- 1 jar of Simply Better Italian Tomato & Mascarpone Pasta Sauce
- 1 tub of Simply Better Italian Buffalo Mozzarella, drained and sliced
- 20g Simply Better 30 Month Matured Parmigiano Reggiano, grated
- 2 tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil
- Lightly dressed mixed salad, to serve
METHOD
1. Preheat the oven to 180°C (350°F/ Gas Mark 4).
2. Bring a pot of boiling salted water to the boil and add the conchiglioni, return to the boil and allow to cook for 8-10 minutes. Remove from the heat and drain the pasta in a colander before allowing to cool.
3. To assemble, pour half the jar of tomato and mascarpone pasta sauce to the base of an ovenproof baking dish. Place the pasta shells in the baking dish, open side facing up, and fill each shell with the beef ragu. Pour over the remaining pasta sauce before topping with the sliced mozzarella and grated Parmesan.
4. Drizzle the shells with the basil pesto before transferring to the oven to cook for 20 minutes until the cheese has melted and become golden in colour.
5. Serve straight to the table with the salad.
Irish Angus Beef Lasagne
(Serves 4-6)
- Simply Better Beef Ragu (see recipe above)
- 1 pack of Simply Better Italian Egg Bronze Die Lasagne Sheets
- 25g Simply Better 30 Month Matured Parmigiano Reggiano, grated
For the cheese sauce
- 100g Simply Better Grated West Cork Co-Op Extra Mature Drinagh Cheddar
- 600ml Simply Better Organic Irish Jersey Milk
- 1 small onion, sliced
- 1 bay leaf
- ½ tsp black peppercorns
- 25g butter
- 25g plain flour
- Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 180°C (350°F/ Gas Mark 4).
2. Place the milk in a saucepan with the onion, bay leaf and peppercorns. Bring to the boil, then remove from the heat and set aside to infuse for at least 10 minutes. Strain through a fine mesh sieve into a jug.
3. Wipe out the saucepan and use it to melt the butter. Add the flour and cook for 1 minute, stirring. Remove from the heat and gradually pour in the infused milk, whisking until smooth after each addition. Season to taste. Bring to the boil, whisking constantly, then reduce the heat and simmer gently for 5 minutes, until smooth and thickened, stirring occasionally. Remove from the heat and stir in the cheese until it has melted. Set aside until needed.
4. To assemble the lasagne, add a large spoonful of the beef ragu to the base of a rectangular oven dish and spread it into an even layer. Top with a layer of lasagne sheets and repeat the process again until all of the ragu has been used up. Cover with a final layer of lasagne sheets then pour over the cheese sauce.
5. Grate the Parmesan on top and bake for 25-30 minutes or until the lasagne is bubbling and lightly golden.
Brought to you in partnership with Dunnes Stores Simply Better
