Slow cooked beef ragout – it’s winter time! bbrrrr
It is WELL and TRULY winter in Sydney! The temperature can be in the single digits even during the day – and I am soon going to be dragging out my heater – I’ve done so well so far, as most of my friends have succumbed!! 
Winter food means slow cooked, warming your home and your heart. And red wine of course 
I just made a huge batch of slow cooked beef ragout, it’s so easy, as you just prepare it and leave it on the stove or in the oven and forget about it! First, I took 500g of chuck steak and cut it into little pieces. I browned off the beef in some olive oil, then added diced carrot and celery and onion, and three cloves of garlic. When the veges were almost soft, I poured in a cup of red wine and let the water evaporate. Chuck in a few bayleaves, basil and oregano, and a 700mL bottle of passata. I also added a beef stock cube. Cover, boil on low for an hour. Snuggle up with a magazine and hot chocolate in the meantime
When it’s done, I should have made my own pasta, but I was too hungry and lazy, so I just used spaghetti. I drizzled it with truffle oil for a special luxurious touch, and served with parsley There’s so much left for my freezer for a few more dinners
