Recipe: Appetizing Beef ragu pasta

Recipe: Appetizing Beef ragu pasta post thumbnail image

Beef ragu pasta. Generally, most pasta sauces will pair perfectly well with most common pasta types, like spaghetti, fettuccine, linguine, penne / ziti, macaroni, shells etc. 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. Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper.

Beef ragu pasta 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. The classic beef ragu is not glamorous, but it's hearty and flavourful and a nice change from the traditional ground beef pasta sauce. Ragu is cooked low and slow, until the beef basically falls apart. You can have Beef ragu pasta using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Beef ragu pasta

  1. You need 500 g of beef boneless chunk pieces.
  2. It’s 4 tbsp of Olive oil.
  3. It’s 400 g of pasta.
  4. You need 1 of brown onion.
  5. Prepare 5 of garlic cloves.
  6. Prepare 2 of carrots.
  7. You need A few of sprigs of thyme (or one tsp dried).
  8. Prepare 1 of bay leaf.
  9. It’s 2 tbsp of tomato paste.
  10. Prepare 2 cans of tomatoes (400g).
  11. You need 3 cups of beef stock (2 cubes).
  12. You need of Salt and Pepper.
  13. It’s A few of sprigs of fresh parsley.
  14. Prepare 1 cup of grated Parmesan cheese (or as per taste).

Beef ragu is often served with pappardelle — a large, very broad flat pasta noodle. If you're like me and you have trouble finding pappardelle in your local grocery store, you can toss the ragu sauce with another sturdy pasta. Cook pasta to taste, then drain well. Add a little reserved cooking water to loosen.

Beef ragu pasta instructions

  1. 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..
  2. 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..
  3. 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..

A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Slow Cooker Red Wine Sunday Ragù Pasta. Turning a classic cozy fall/winter recipe into an easy slow cooker pasta using hearty beef short ribs, red wine, tomatoes, fresh herbs, and pappardelle pasta…finished off with fresh burrata cheese!

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