Beef ragout with tagliatelle
2 tbsp olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 slices beef bacon, chopped (optional)
2 tbsp plain flour
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp balsamic vinegar
250ml non-alcoholic red wine
250ml beef stock
400g tinned chopped tomatoes
750g leftover roast beef, shredded
Preheat the oven to 180°C.
Heat oil in a large heavy-based ovenproof casserole dish over medium-high heat. Add onion, garlic, carrots, celery and beef bacon, if using. Sauté for about 5 minutes or until the onion begins to brown. Add flour, stir through for a minute, then add bay leaves, thyme and rosemary. Stir in vinegar, non-alcoholic red wine, stock and tinned tomatoes. Cover and bring to the boil, then place in the oven and let it cook for 90 minutes.
Add the roast beef to the thickened sauce, stir through, and place it back in the oven for another 30 minutes.
Cook the tagliatelle according to package instructions, drain and serve with spoonfuls of the sauce.