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Osso Buco Ragu with Spaghetti 

Osso Buco Ragu with Spaghetti 

Osso Buco Ragu with Spaghetti  

Serves 4 

1.5kg Our Farm Beef Osso Buco  

3 tbs plain flour  

1/3 cup (80ml) extra virgin olive oil  

1 brown onion, roughly chopped  

3 garlic cloves, crushed  

1 carrot, finely chopped  

1/2 bunch oregano, leaves picked, plus extra to serve  

1/2 cup (125ml) red wine (optional)  

1 400g can cherry tomatoes 

4 cups (1L) beef stock  

1/2 cup (125ml) passata  

400g spaghetti  

1 cup grated parmesan  

Method 

  1. Preheat the oven to 160°C. 
  1. In a large bowl, dust Our Farm Beef in flour. Heat 2 tablespoons of oil in a large cast iron pot over medium heat and cook beef in two batches for 3-4 minutes on each until golden brown. Continue with remaining oil and beef, remove beef from pan and set aside. 
  1. Add onion to the pot and cook, stirring for 7-8 mins or until onions have softened. Add garlic and carrot and cook for a further 6-7 minutes. Season to taste. Add wine and reduce by half or until the alcohol has evaporated. Return the beef to the pot along with the tomatoes, beef stock, passata and oregano. Place the lid on top and pop into the oven to cook for 3-4 hours or until the beef is falling off the bone. 
  1. Remove beef from the sauce and pull off the meat from the bones. Discard bones and add beef back to the pot, season to taste. 
  1. Cook spaghetti in a large saucepan of boiling salted water, following the packet timings. Drain the spaghetti, reserving 1 cup pasta water, add spaghetti to the beef ragù and toss to combine, adding 1 cup of pasta water to loosen the sauce. 
  1. Serve Osso Buco ragu spaghetti with parmesan and extra oregano leaves