Beef Ragu



  • 1 red onion, finely diced
  • 2 garlic cloves, crushed
  • 1 stick celery, finely diced
  • 1 carrot, finely diced
  • 600g beef brisket
  • 2 tbs tomato paste
  • 400g canned diced tomatoes
  • 2 sprigs thyme or rosemary
  • 2 sage leaves
  • 2 bay leaves
  • 1⁄2 cup (125ml) red wine
  • 1 beef stock cube
  • Salt and pepper


  • Cooked pasta, such as casarecce or rigatoni*
  • Fresh basil Parmesan cheese**
  • Drizzle of olive oil 


  1. Place all ingredients into the Micro Pressure Cooker; mix until well combined. Securely cover and lock the Cooker. Place into the microwave and cook at 900 watts for 30 minutes.
  2. Remove Micro Pressure Cooker from microwave and leave to rest, until the pressure indicator drops.
  3. Unlock Cooker and remove Cover.
  4. Shred cooked beef with two forks.
  5. Serve ragu with cooked pasta, fresh basil, parmesan and a drizzle of olive oil.

Tupper Tips:

  • Beef can be substituted for veal or lamb.
  • Use the Microwave Pasta Cooker to cook your pasta. To save time, cook pasta when the Microwave Pressure Cooker is resting.
  • Freshly grate parmesan using the KP Mini Grater.