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The Art of Flavour


Italian Braised Beef Ragu, with Oregano, Thyme, and Rigatoni Pasta- Salt Free/Salt Reduced

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best herbs and spices in your ingredients. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 600g x Diced chuck steak - cut into 3cm pieces - see note

  • Olive oil

  • Plain flour

  • 1 x Large brown onions, diced

  • 4 x Garlic cloves diced - see note

  • 2 x Tablespoons tomato paste

  • 3 x Bay leaves

  • 1 x Cup rich home made style chicken or beef stock. Quality essential

  • 1 x Cup red wine

  • 2 x Full teaspoons dried thyme leaves.

  • 1 x Full teaspoon sumac - lovely citrusy salt replacement

  • 2 x Full teaspoons Mediterranean dried oregano leaves - ground

  • 1 x Pinch chilli flakes - or more if you choose

  • 1 x Tin Italian diced tomatoes - no added salt

  • 400 - 500g Rigatoni pasta. Weight depending on required servings

  • 1 x Tablespoon lemon zest

  • 1/2 x Cup diced parsley including the stalk tops.

  • Salt: The spices and chilli flakes provide a salt replacement or for reduced salt, add salt to your diet with the spices

  • To order the above Spices go to SPICES


lightly dust the beef pieces with the flour then in a hot pan with a little olive oil brown the meat on all sides and set aside.

In the same pan fry down the onions and garlic until soft, almost caramelised, then add the tomato paste to the base of the pan to reduce bitterness, about 3 minutes, then add the spices, chilli flakes, chicken stock and red wine and stir well. You will now have a rich flavour base. Refer note for salt reduced.

Now return the meat to the pot, add the tomatoes and stir to evenly cover the meat with the sauce. Use foil to seal the pot before adding the lid.

Place in a pre heated oven at 180c for two and half - three hours, until meat is starting to fall apart. (After one hour add a little water if sauce is drying out).

Then add the parsley, stir and lightly shred the meat using two forks to pull apart then place in a serving dish ready for the pasta.

Cook the Rigatoni in unsalted or salted boiling water, as you prefer - allow 12 minutes and when cooked serve directly from the pot with the pasta water to the beef. The water clinging to the cooked pasta will add extra flavours to the dish.


Important: Important. Do not drain the pasta - simply serve the cooked pasta directly from the pasta pot directly on to the beef, bringing with it a little of the hot pasta water for additional flavour.

Comments: Roasted Garlic gives a richer more mellow flavour to the dish. Check RECIPES