Beef & Fennel Ragù over Farro

Ingredients

• 2 tsp (4 g) fennel seeds, crushed
• 16 oz (450 g) lean beef strips
• 2 tbsp (30 ml) olive oil
• 2 (400 g) fennel bulbs, sliced
• 6 garlic cloves (18 g), minced
• 3 cups (740 g) passata
• 3 cups (510 g) cooked farro
• 1/4 cup (25 g) grated Parmesan cheese
• 4 tbsp (12 g) chopped fresh parsley
• 2 tbsp (30 ml) red wine vinegar

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Method

1. Toast the fennel seeds in the dry pan for a minute, then crush them. Brown the beef in the oil over high heat, 3 minutes, and set it aside.
2. Soften the sliced fennel 8 minutes, until it takes colour, then add the garlic and the crushed seeds for a minute.
3. Pour in the passata and simmer 8 minutes, until it no longer tastes raw. Return the beef and its juices and warm through 3 minutes. Spoon over the farro and finish with the vinegar, Parmesan and parsley.