Delicious Slow Cooked Beef Ragu Pasta
Here’s the recipe -
Ingredients -
1 1/2 Tbsp (30ml) - Olive Oil
1kg (2.2lbs) - Beef Chuck Roast or Beef Short Rib, 2” Diced
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Crushed & Chopped
Pinch Of Chilli Flakes (Optional)
3 Tbsp (90g) - Concentrated Tomato Paste
1/2 Cup (125ml) - Pinot Noir Red Wine
1 - Bouillon Cube, Crushed
800g (28oz) - Crushed Tomatoes
1/2 Cup (125ml) - Beef Stock
6 - Fresh Thyme Sprigs
3 - Dried Bay Leaves
5-6 - Basil Stems (Optional)
Splash of Worcestershire Sauce (Optional)
500g (1.1lbs) - Pasta Of Choice (I Used Tagliatelle)
Seasoning To Taste
Parmesan Cheese To Serve
Fresh Basil Leaves To Serve
Method -
Place the beef into a bowl and season well with salt and pepper. Mix well. Place a large pan over medium-high heat, add half the oil, and sear the beef in batches until deeply brown. Remove and repeat with the remaining batch.
Reduce the heat to medium, add the remaining oil, onion, salt, pepper, and sweat for 4-5 minutes or until translucent. Add the crushed and chopped garlic and chilli flakes (optional) and cook for 1 minute. Add the concentrated tomato paste and cook for 2 minutes.
Add the red wine and crushed bouillon, mix well, and boil. Add the crushed tomato, beef stock, fresh thyme, dried bay leaves, basil stems, Worcestershire sauce, seared beef and resting juices and mix well. Check seasoning levels and adjust accordingly. Bring the sauce to a boil, reduce the heat to low, cover with a lid and cook for 2 - 2 1/2 hours or until the beef is incredibly tender.
Remove the lid, thyme, basil stems and dried bay leaves. Mix well and use a spoon to break apart the beef. You can also remove the beef from the pan, break it with a fork, and add it back. Bring the sauce back to a simmer and cook uncovered for 10-15 minutes to reduce and thicken. Check seasoning.
The beef ragu can be served over the pasta or mixed through, depending on how you like it
Serve in bowls and garnish with parmesan cheese, basil leaves and cracked black pepper. Dig in.
Alternatively, serve in 5 x 750ml meal prep containers. Let cool for 15 minutes and store in the fridge for up to 4 days and in the freezer for up to 4 months. The beef ragu can be stored alone, and the pasta can be cooked fresh when you’re ready to eat.
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