Beef Ragu With Pumpkin And Sage

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Adapted from australia's

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Steps

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Marinate the meat: in a glass or ceramic bowl , combine the first group of ingredients.

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Cover and refrigerate for 2 hours.

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Make the ragu: heat 1 tablespoon olive oil in a thick-bottomed frying pan.

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Add the onion , carrot , celery and prosciutto and cook for 6 8 minutes until soft , then remove and put into a heavy saucepan.

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Wipe the frying pan clean.

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Drain the beef , reserving the marinade.

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Add another tablespoon of oil to the pan , then brown the beef on all sides.

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Add the reserved marinade , tomatoes and sugar and cook for a few minutes.

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Then add this to the vegetables in the saucepan.

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Season with salt and pepper , cover and cook over low heat for 30 minutes.

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Remove lid and cook , stirring occasionally , for another 30 minutes.

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Complete the dish: heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough.

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Drain on kitchen paper.

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Then fry the pumpkin in the same oil for 6 8 minutes until it is tender.

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Drain on kitchen pape.

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Ingredients

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dry red wine, garlic, oregano, flat leaf parsley, beef, olive oil, onion, carrot, celery, prosciutto, crushed tomatoes, sugar, salt, pepper, pumpkin, sage leaves, pasta, parmesan cheese