16 July 2018 |
Slow Cooked Shredded Beef Ragu Pasta
Looking for a hearty meal to accompany our new Shiraz? It’s hard to go past this favourite family recipe of slow cooked shredded beef ragu pasta. Hard to go past on a cold winters night!
1.2kg chuck beef or other slow cooking beef cut, cut into equal 4 pieces
1 tbsp salt
3 tbsp olive oil
3 cloves garlic, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
800g crushed canned tomatoes
3 tbsp tomato paste
2 beef stock cubes, crumbled
250ml Holm Oak Shiraz
375 ml water
3/4 tsp dried thyme or 3 sprigs fresh thyme
3 dried bay leaves
Extra salt and pepper, to taste
500g dried pappardelle, or other pasta of choice
Freshly grated parmesan cheese or parmigiano reggiano
Fresh parsley, finely chopped
- Pat beef dry and sprinkle with salt and pepper.
- 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.
- Turn stove down to medium low and add remaining 2 tbsp of olive oil.
- Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
- Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
- Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
- Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO add a little but of sugar (1/2 tsp at a time!) if it is a bit sour for your taste. Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
- Bring a very large pot of water with 1 tbsp of salt to the boil.
- Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
- Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
- When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
- Add 3/4 cup of pasta water into the fry pan.
- Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
- Yell for your family to sit down at the dinner table because you need to serve it immediately!
- Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.
Recipe and Image from Recipe Tin Eats