Macadamia Nut and Shredded Pork Salad
Recipe by Pam Brook from Brookfarm, as highlighted in The Farm Community Cookbook by Tom and Emma La...
Beef Ragu Sauce:
1 brown onions
2 stick bunch of celery
1 carrot, peeled
2 bay leaves
50mL red wine
500g beef chuck steak, diced (1cm)
100g tomatoes, peeled
Salt (as you need)
Pappardelle (or your choice of pasta) cooked al dente
Finely dice and cut the vegetables.
Put in a pot and stir fry the cut vegetables with a little butter.
Add bay leaves and continue to cook the vegetables.
Add diced beef into the pot.
Cook on low for 10 minutes, stirring when needed.
Add red wine and continue to cook for another 20 minutes and continue to stir every 5 minutes.
As the sauce is cooking, blend the peeled tomato and add it to the pot. Cook (simmer) for about two hours until the meat is completely tender.
Add salt to taste.
If the sauce goes too dry while it cooks, add some water until meat is cooked as the sauce should be juicy.
Serve with pappardelle or any king of pasta (I like spaghetti or fettuccine).