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Slow Cooked Shredded Beef Ragu Pasta

Slow Cooked Shredded Beef Ragu Pasta

Slow Cooked Shredded Beef Ragu Pasta features tender beef in a delicious sauce, perfect for pasta lovers.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Pasta, Slow Cooked
Cuisine Italian
Servings 6 people
Calories 678 kcal

Equipment

  • heavy based pot
  • large fry pan

Ingredients
  

Ragu

  • 1.2 kg chuck beef, cut into equal 4 pieces (Note 1)
  • 1 tablespoon salt
  • black pepper
  • 3 tablespoon olive oil, separated
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup carrots, diced (Note 2)
  • 1 cup celery, diced (Note 2)
  • 800 g crushed canned tomatoes
  • 3 tablespoon tomato paste
  • 2 cubes beef bouillon, crumbled (Note 3)
  • 1 cup red wine, full bodied (like merlot, cabernet sauvignon)
  • 1.5 cups water (Note 3)
  • 0.75 teaspoon dried thyme or 3 sprigs fresh thyme
  • 3 leaves dried bay leaves

To Serve

  • 500 g dried pappardelle or other pasta of choice (Note 4)
  • freshly grated parmesan cheese or parmigiano reggiano
  • fresh parsley, finely chopped (optional)

Instructions
 

Preparation

  • Pat beef dry and sprinkle with salt and pepper.
  • Heat 1 tablespoon olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
  • Turn stove down to medium low and add remaining 2 tablespoon of olive oil.
  • Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  • Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently.
  • Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
  • Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened.
  • Do a taste test and adjust the seasoning to your taste with salt and pepper, adding ½ teaspoon sugar if desired.
  • Place the lid on and set aside until ready to serve.

Serving

  • Bring a very large pot of water with 1 tablespoon of salt to the boil.
  • Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
  • Meanwhile, place 5 cups of the Ragu in a very large fry pan. Heat over high heat while the pasta is cooking.
  • When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
  • Add ¾ cup of pasta water into the fry pan.
  • Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
  • Serve immediately with plenty of freshly grated parmesan or parmigiano reggiano.

Notes

Recipe is based on classic slow cooked ragu recipes from Italian greats including Lidia Bastianich and Stafano Manfredi. It freezes well for months.

Nutrition

Serving: 1plateCalories: 678kcalCarbohydrates: 69gProtein: 42gFat: 26gSaturated Fat: 9gCholesterol: 170mgSodium: 1451mgPotassium: 1155mgFiber: 5gSugar: 8gVitamin A: 3105IUVitamin C: 13.2mgCalcium: 107mgIron: 6.4mg
Keyword Beef ragu, Ragu, Ragu Sauce, Slow Cooked Shredded Beef Ragu
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