Slow Cooked Shredded Beef Ragu Pasta
Classic Italian beef ragu with fork-tender shredded beef, slow-cooked for an incredible depth of flavour in a rich, luscious sauce.
Ingredients
- 1.2kg / 2.5 lb chuck beef, cut into 4 equal pieces
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil, separated
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 800g / 28oz crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes, crumbled
- 1 cup / 250ml red wine
- 1.5 cups / 375ml water
- ¾ tsp dried thyme
- 3 dried bay leaves
- 1 lb / 500g dried pappardelle pasta
- Freshly grated parmesan cheese
- Fresh parsley, finely chopped (optional)
Original recipe: https://www.recipetineats.com/slow-cooked-shredded-beef-ragu-pasta/
Method
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Pat beef dry and sprinkle generously with salt and pepper.
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Sear beef in 2 tbsp hot olive oil until very browned on all sides (3-5 minutes per side), then remove.
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Turn stove to medium-low and add remaining 1 tbsp olive oil.
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Sauté garlic and onion for 2 minutes, then add carrots and celery and cook 5 minutes more.
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Add crushed tomatoes, tomato paste, bouillon cubes, red wine, water, thyme, and bay leaves; return beef to the pot. Bring to a simmer, then reduce to low heat.
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Cover and cook for 2 hours until beef is tender enough to shred easily.
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Remove beef, shred with two forks, and return to the pot; simmer uncovered 30 minutes to reduce and thicken the sauce.
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Taste and adjust seasoning; add a pinch of sugar if needed.
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Cook pasta 1 minute under package time; transfer to a large pan with 5 cups of ragu.
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Add ¾ cup pasta water and toss over medium heat for 1-2 minutes until sauce coats the pasta.
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Serve immediately with parmesan and fresh parsley.