Thursday, March 28, 2024
25.7 C
Melbourne

SLOW COOKED SHREDDED BEEF RAGU PASTA

Ingredients

RAGU

  • 1.2kg / 2.5 lb 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)
  • 800g / 28oz 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 leave

    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

    • Pat beef dry and sprinkle with salt and pepper
    • Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
    • Turn stove down to medium low and add remaining 2 tbsp of olive oil.
    • Soffrito: 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 and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very very gently. (Note 7)
    • Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).
    • 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.
    • Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months!).
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