Beef Ragu

1 kg oyster blade, sliced
3 tablespoons extra virgin olive oil
Salt & pepper, to season
1 small onion, finely chopped
2 cloves garlic
1 Tablespoon dried Oregano|
1 Tablespoon dried Basil
1 Cup of Good Quality Shiraz (optional) or 1 cup of beef stock
2 bottles Sugo Dolce Cherry Tomato

Season oyster blade with salt and pepper. Heat oil in pan and add meat and cook over medium heat for 8 – 10 minutes until browned all over. Stir in onions and garlic, cook until soft. Remove from pan and place in an oven proof dish and set aside. Add wine or beef stock to deglaze pan. Once the wine/stock has deglazed and reduced down add in the sugo dulce, oregano and basil. Pour pan sauce over the oyster blade. Cover with baking paper and alfoil. Place in oven at 180°C for first 30 minutes. Turn down oven to 160°C and cook for at least 2 – 21/2 hours until meat is tender. Serve over your favourite pasta or with a crunchy Italian loaf.

Serves: 4-6


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