Beef Ragu with Pasta. Classic Italian beef ragu with shredded beef. Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce. And the entire nation of Italy will cry with me. 😉 Please promise me you will toss the ragu with the pasta before serving!
This beef ragu begins with a rump roast, browned to deepen its flavor.
The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up View image.
Beef Ragu with Pasta. this link is to an external site that may or may not meet accessibility guidelines.
You can have Beef Ragu with Pasta using 15 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Beef Ragu with Pasta
- You need 2 tablespoon of olive oil.
- You need 1 kg of beef chuck steak, cut into 4cm pieces.
- You need 1 of brown onion, finely chopped.
- You need 1 of selery stalk, finely chopped.
- It's 1 of carrot, finely chopped.
- Prepare 1 cup of dry red wine.
- Prepare 2 of x 400 gram cans cherry tomatoes in juices.
- You need 1 cup of beef stock.
- You need 2 tablespoon of tomato paste.
- Prepare 3 of spring fresh thyme.
- Prepare of Cooked pasta, to serve.
- You need of Grated parmesan, to serve.
- It's of Fresh parsley, chopped to serve.
- You need of Salt, to season.
- You need of Olivi oil, to serve.
I put off sharing this Big Batch Beef Ragu with Pasta last week as the weather was so warm, but we're back to slightly dreary English weather again, and as far as I'm concerned, slow cooked fall-apart beef and a mountain of pasta is exactly what's called for! Once a month, i'm in charge of cooking dinner for. This kind of dish brings me back to the days when I used to be single, living by myself right next door to my sister. We each owned our own house The liquids go in next, a bit of red wine, some beef broth and lots of vegetable broth, and some tomato sauce.
Beef Ragu with Pasta step by step
- Heat half the oil in a large frying pan over high heat. Cook beef, in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender. Add wine, tomatoes with liquid from cans, stock, paste and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid. Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender..
- Stir with a wooden spoon to roughly shred beef. Toss ragu through fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley..
I swapped traditional pasta for roasted spaghetti squash to enjoy this cozy and delicious Beef and Mushroom Ragu served with a dallop of ricotta and grated Pecorino Romano - you won't miss the pasta! This dish is totally satisfying, without being too heavy. I made this for my family and everyone. This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious and comforting as I expected it to be. It's packed with juicy tomato and garlic flavor and tender shredded beef that swims in a little tomato gravy situation that is on point for crusty bread dips.
