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Ragu Di Manzo with Spaghetti

Looking for new pasta recipes? Try Theo Randall's authentic Italian pasta dish.



  • 1.

    In a large heavy based sauce pan that is very hot add the olive oil and then the beef rump and seasoned, cook until the beef has a little colour on it, then add the rosemary. Cook for a few minutes more until the rosemary becomes fragrant

  • 2.

    Remove the beef and set aside then add the celery, onions and garlic. Cook for 5 mins or until soft.

  • 3.

    Return the beef to the pan add the Marsala and cook for a further 5 mins. Add the tomatoes and cook slowly on the stove with a piece of grease proof paper on top of the sauce to stop it from evaporating too quickly. Cook for 2 hours over a low heat

  • 4.

    Season with salt and pepper and with a whisk, stir well breaking up the tender pieces of meat to create a fine meat sauce.

  • 5.

    Cook the spaghetti until al dente then mix together with the ragu and a knob of butter for extra sweetness. Toss well and serve in a large bowl – finish with the parmesan cheese and a slug of extra virgin olive oil

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Andrew Graham

Shiraz, Other Reds and Grenache are the best wines to pair with Ragu Di Manzo with Spaghetti.


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1 comment • 2 ratings
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Posted by GM2Report
Absolutely fantastic. The whole house smelt of the ragu cooking and our mouths were watering when it was finally served. All I will add next time will be some chilli powder for some kick.
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