One rich and spicy beef ragu can become four hearty meals with a little creativity from cookbook author and recipe developer Leah Itsines.

Leah joined The Morning Show to transform the slow-cooked favourite into cheesy garlic mash, aromatic spiced rice and a golden, bubbling beef lasagne.

Spicy Beef Ragu

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SERVES 4

PREP TIME: 10 minutes

COOK TIME: 2½ hours

Ingredients

¼ cup (60 ml) olive oil

1.5 kg (3 lb 5 oz) oyster blade steak, cut into bite-sized pieces

1 large brown onion, finely diced

5–7 garlic cloves, crushed

1 long red chilli, finely diced

¼ cup (60 g) tomato paste

2 teaspoons dried oregano

1 teaspoon ground allspice

2 cinnamon sticks

2 bay leaves

2 cups (500 ml) beef stock

3 × 400 g (14 oz) tins chopped tomatoes

Parmesan cheese rinds, optional

1 handful basil leaves, to serve

Salt and freshly ground black pepper

Method

1. Heat a generous drizzle of olive oil in a large pot or slow cooker over medium-high heat. Cook the beef, in batches, for 15 minutes or until lightly browned all over. Season each batch with salt and freshly ground black pepper and add more oil as necessary. Transfer to a plate.

2. Drizzle a touch more olive oil into the same pot and reduce the heat to medium. Add the onion and cook for 2–3 minutes or until softened.

3. Add the garlic and chilli and cook for a further 1 minute. Add the tomato paste, oregano, allspice, cinnamon and bay leaves and cook, stirring, for 2–3 minutes or until fragrant. Season with salt and pepper.

4. Add the beef stock and chopped tomatoes and bring to a simmer. Return the beef to the pot and add the parmesan rinds (if using). Simmer, covered, for 2 hours. If using a slow cooker, cook on high for 4 hours, or 8 hours on low.

5. Once the sauce has cooked for the set time, you can uncover and cook it down, depending on the thickness you prefer.

6. Discard the cinnamon sticks and parmesan rinds. Serve topped with fresh basil leaves.

Ragu with cheesy garlic mash

SERVES 2

PREP TIME 5 minutes

COOK TIME 25 minutes

Ingredients

4 large white mashing potatoes, peeled and halved

1 garlic clove, crushed

2 tablespoons (40 g) butter

2 tablespoons thickened (heavy/pouring) cream

¼ cup (25 g) grated cheddar cheese

1 teaspoon fresh chives, finely

chopped

2 cups leftover spicy beef ragu (see page 107), warmed

Method

1. Bring a deep pot of salted water to the boil. Add the potatoes and cook for 15 minutes or until tender and cooked through. Drain and return to the pot.

2. Mash the potatoes with the garlic, butter, thickened cream, cheese and chives while they’re hot so everything melts together. Season with salt and freshly ground black pepper.

3. Serve with leftover ragu.

Ragu with spiced rice

SERVES 2

PREP TIME 5 minutes

COOK TIME 20 minutes

Ingredients

1 tablespoon (20 g) butter

½ small brown onion, finely diced

2 whole allspice

3 whole cloves

1 cup basmati rice, washed

2 cups (500 ml) beef stock

3 cups leftover spicy beef ragu, warmed

Grated parmesan cheese and basil leaves, to serve

Method

1. Melt the butter in a small saucepan over medium-high heat.

2. Add the onion, allspice and cloves and cook for 2–3 minutes or until the onion has softened.

3. Add the washed rice and beef stock and cover with a lid. When the mixture comes to the boil, reduce the heat to a low simmer and cover. Cook for 15 minutes then remove from the heat and set aside, covered, for 5 minutes.

4. Serve the rice with leftover ragu and a sprinkle of grated parmesan and basil leaves.

Beef lasagne

SERVES 4

PREP TIME 20 minutes

COOK TIME 40 minutes

Ingredients

1 batch spicy beef ragu (see page 107)

16 lasagne sheets, or more depending on the size of your tray

3 cups (390 g) grated mozzarella

1 cup (100 g) grated parmesan cheese

1 large handful fresh basil leaves, to serve

Leah’s note: Either fresh or dried lasagne sheets can be used.

Method

1. Preheat the oven to 180°C (350°F) fan-forced.

2. In a deep baking dish, layer the ragu with lasagne sheets, cheese and a sprinkle of basil leaves.

3. Create 4–5 layers, finishing with a layer of sauce topped with a layer of cheese.

4. Cover with foil and bake for 40 minutes. Uncover for the last few minutes of baking for the cheese to get golden. Remove from the oven and set aside to rest in the dish for 10 minutes.

5. Serve with more fresh basil on top.