Alive and Cooking

Beef Steak Bolognaise

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2 kg rump steak
1 brown onion, finely chopped
2 stick celery, finely chopped
1 carrot, finely chopped
2 tspAlways Fresh minced garlic
2 cans of crushed tomato
Splash of Worcestershire sauce
Splash of Always Fresh Balsamic Vinegar
1 tbsp Vegeta beef stock
½ cup basil
1½ litres of water
Always FreshExtra Virgin Olive Oil


1. Chop the rump steak into 2 cm cubes.

2. Splash some extra virgin oil into a large pot,bring up to heat and seal the steak. Then add the vinegar and reduce, next add the vegetables, crushed garlic and Worcestershire sauce.

3. Pour in the tomatoes, stock powder, water and basil, then bring to a boil and simmer without a lid for at least 1 ½-2hours.

Beef Steak Bolognaise