Cold, wet, rainy! We all need a warming, nutritious, utterly delicious bowl of Mushroom & Beef Short Rib Ragu to get through that. #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #classicbolognaise


Mushroom & Beef Short Rib Ragu

Serves 4



15ml oil

400g beef short rib

1 onion, diced

3 cloves garlic, crushed

1 carrot, diced

60ml red wine (optional)

500ml beef stock

15ml oregano leaves

45ml tomato paste

300g portabellini mushrooms, sliced


400g tagliatelle, cooked

Parmesan cheese

a few basil leaves



1 Preheat the oven to 180°C. Heat the oil in a pan and brown the short ribs in batches until browned all over. Transfer the shortribs to an ovenproof casserole. Return the pan to the stove and gently fry the onion, garlic and carrot for 5 minutes, stirring occasionally.

2 Transfer the mixture to the casserole and add the red wine, beef stock, oregano and tomato paste. Cover and cook the casserole in the oven for 30 minutes. Reduce the temperature to 160°C and cook for 2 hours more or until the meat is tender.

3 Stir in the mushrooms and return the casserole to the oven for 10 minutes.

4 Allow to stand for 15 minutes, then pull the meat away from the bones using 2 forks. Discard the bones. Return the meat to the casserole, keep warm, and serve with fresh tagliatelle, Parmesan cheese and fresh basil leaves.