Tasty healthy food and drink that you definitely like
Slow Cooked Shredded Beef Ragu Pasta
Ragu is one of those recipes that really showcases the beauty of Italian cooking - everyday ingredients, fast prep, leave it to cook long and slow and you end up with a luscious dish that tastes like a million bucks. This ragu sauce is ideal to serve with pappardelle pasta because the shreds of beef "clings" better to the pasta. This recipe is based on classic slow cooked ragu recipes from Italian greats including Lidia Bastianich, Stafano Manfredi. It is not an exact replica of any, but is similar to many! This recipe makes enough sauce to serve 8 and freezes great.
Ingredients
RAGU
2.5 lb / 1.2kg chuck beef or other slow cooking beef cut, cut into equal 4 pieces (Note 1)
1 tbsp salt
Black pepper
3 tbsp olive oil , separated
3 cloves garlic , minced
1 onion , diced
1 cup carrots , diced (Note 2)
1 cup celery , diced (Note 2)
28 oz /800g crushed canned tomatoes
3 tbsp tomato paste
2 beef bouillon cubes, crumbled (Note 3)
1 cup / 250ml red wine, full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock
1 1/2 cups / 375 ml water (Note 3)
3/4 tsp dried thyme or 3 sprigs fresh thyme
3 dried bay leaves
Extra salt and pepper , to taste
TO SERVE (NOT ALL SAUCE IS USED)
1 lb /500g dried pappardelle, or other pasta of choice (Note 4)
Freshly grated parmesan cheese or parmigiano reggiano
Fresh parsley , finely chopped (optional)
Instructions
1. Pat beef dry and sprinkle with salt and pepper
2. Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until browned (around 3 minutes in total), then remove onto a plate.
3. Turn stove down to medium low and add remaining 2 tbsp of olive oil.
4. ...
Get full recipe ==> @ recipetineats.com
