Prep 20 minutes (plus standing).
Cook 1 hour 5 minutes.
You’ll need unwaxed kitchen string.
1.6kg piece beef scotch fillet.
1/4 cup extra virgin olive oil.
1 tablespoon wholegrain mustard.
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Rich, satisfying and mouth-wateringly aromatic, this melt-in-your-mouth beef ragu is a tasty way to usher in those cool Autumn nights.
slow-cooked beef ragu pasta