Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef ragu pasta. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Classic Italian beef ragu with shredded beef. And while this Slow Cooked Shredded Beef Ragu Sauce will be great with any type of pasta, the best pasta for a rich sauce like this ragu is pappardelle. If you're looking for valentines day date idea, this slow cooked beef ragu is PERFECT!
Beef ragu pasta is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Beef ragu pasta is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have beef ragu pasta using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Beef ragu pasta:
- Get 500 g beef boneless chunk pieces
- Prepare 4 tbsp Olive oil
- Take 400 g pasta
- Get 1 brown onion
- Make ready 5 garlic cloves
- Make ready 2 carrots
- Get A few sprigs of thyme (or one tsp dried)
- Take 1 bay leaf
- Make ready 2 tbsp tomato paste
- Make ready 2 cans tomatoes (400g)
- Get 3 cups beef stock (2 cubes)
- Make ready Salt and Pepper
- Get A few sprigs of fresh parsley
- Prepare 1 cup grated Parmesan cheese (or as per taste)
Eating a family dinner and spending quality time together during the week is really important to me. These are the days when everyone is busy with work, homework, sports. Pasta: Cook the pasta in plenty of boiling salted water according to the directions on the packet. To assemble: Slice the beef thinly against the grain, discarding any fat.
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.
Add to the hot sauce with any. To make the ragu sauce, heat a heavy-based pot over medium heat. This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious I am a pasta addict and this beef ragu with pappardelle looks amazing! Could eat it every day of the. Whilst pasta is boiling add your beef stock cube to the pan and mix well and bring to boil.
So that’s going to wrap it up for this special food beef ragu pasta recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
