Beef ragu pasta. A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever!
The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot pepper.
When ready to serve, gently reheat the ragout over a medium heat.
Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, beef ragu pasta. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever!
Beef ragu pasta is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it's fast, it tastes delicious. They're fine and they look wonderful. Beef ragu pasta is something which I've loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook beef ragu pasta using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Beef ragu pasta:
- {Get 500 g of beef boneless chunk pieces.
- {Take 4 tbsp of Olive oil.
- {Prepare 400 g of pasta.
- {Get 1 of brown onion.
- {Make ready 5 of garlic cloves.
- {Get 2 of carrots.
- {Take A few of sprigs of thyme (or one tsp dried).
- {Take 1 of bay leaf.
- {Prepare 2 tbsp of tomato paste.
- {Take 2 cans of tomatoes (400g).
- {Prepare 3 cups of beef stock (2 cubes).
- {Make ready of Salt and Pepper.
- {Get A few of sprigs of fresh parsley.
- {Prepare 1 cup of grated Parmesan cheese (or as per taste).
Make sure you cut the zucchini into even sizes so that they all cook evenly. You don't want to bite into the ragu and have one mushy piece of zucchini, while another is still raw. In the recipe, we make the pasta first so you can use the leftover pasta water in the sauce. So don't forget to make the pasta first!
Instructions to make Beef ragu pasta:
- Pre heat your oven to 320°F – 160°C Place an oven proof (cast iron) pot on high heat, add a large drizzle of olive oil, once oil is hot add the meat pieces and caramelise until nice and brown..
- Peel and chop the onion, add to the meat, caramelise the onions, add the thyme and 5 minced garlic cloves. Peel and grate the carrots and add to the meat along with two cans of tomatoes. Add the tomato paste, and beef stock. Add one bay leaf, season with salt and pepper. Bring to a simmer, cover with an oven-proof lid and bake for 3 hours at 320°F – 160°C..
- Remove from oven, take out the bay leaf and give it a good mix until all the meat pieces have shredded apart. Taste and adjust seasoning. Boil a large pot of water. Add salt, once boiling. Place your pasta in boiling water cook for two minutes less than indicated on packet (approx 12 minutes). Once cooked, drain and place directly into hot ragu. Mix very gently for 1 minutes and serve. Top with grated Parmesan cheese and chopped parsley..
Ragu typically uses ground meat cooked and sautéed with vegetables in a liquid. Different meats can be used such as chicken, beef, pork, duck, lamb, etc. Start by cooking some ground beef, add some veggies like onions, carrots and celery. Add in some garlic of course. Cook's Notes for Classic Beef Ragu Pasta Sauce.
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