Ragu di manzo with spaghetti

Theo Randall bucks the trend by choosing slow-cooked rump of beef for his classic spag bol
By Theo Randall
Ragu di manzo with spaghetti
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 3 tbsp olive oil
  • 500 g rump of beef, trimmed, retaining a little fat around the edges, and diced
  • 2 cloves garlic, chopped
  • 2 sticks celery, chopped
  • 2 onions, diced
  • 2 sprig of rosemary, enough for 1 tbsp of chopped rosemary
  • 150 ml marsala
  • 1 kg canned chopped tomatoes, (2.5 x400g tins) or tomatoes from a jar for a fuller flavour
  • 150 g spaghetti
  • knob butter
  • freshly grated parmesan, to serve


1. Heat a large, heavy-based casserole over a high heat and when hot add the olive oil. Season the diced beef then add to the pan. Sprinkle over the chopped
rosemary, then fry the meat until browned.

2. Transfer the meat to a plate and set aside. Turn the heat down low and add the celery, onions and garlic. Cook for 5 minutes until softened.

3. Return the beef to the pan, pour in the marsala, and cook for a further 5 minutes. Add the tomatoes and cover with greaseproof paper and a lid ' this helps the sauce from cooking down too quickly.

4. Simmer on the stove for about 2 hours until the meat is completely tender and the sauce thickened.

5. Using a whisk, break up the pieces of meat to make a fine-textured meat sauce. Season well and keep warm.

6. Cook the spaghetti in a large pan of boiling, salted water until 'al dente' ' just cooked. Drain the pasta and combine with the ragu and butter. Toss everything together and serve with grated parmesan.

Rate This Recipe