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Beef Steak Bolognaise



  • 1.

    Chop the rump steak into 2 cm cubes.

  • 2.

    Splash some extra virgin oil into a large pot,bring up to heat and seal the steak. Then add the vinegar and reduce, next add the vegetables, crushed garlic and Worcestershire sauce.

  • 3.

    Pour in the tomatoes, stock powder, water and basil, then bring to a boil and simmer without a lid for at least 1 ½ - 2hours.


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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Steak Bolognaise.


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