Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, beef ragu pasta. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Beef ragu pasta is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Beef ragu pasta is something that I’ve loved my whole life.
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!
To begin with this recipe, we must prepare a few components. You can have beef ragu pasta using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Beef ragu pasta:
- Take 500 g beef boneless chunk pieces
- Prepare 4 tbsp Olive oil
- Make ready 400 g pasta
- Take 1 brown onion
- Take 5 garlic cloves
- Make ready 2 carrots
- Make ready A few sprigs of thyme (or one tsp dried)
- Get 1 bay leaf
- Take 2 tbsp tomato paste
- Prepare 2 cans tomatoes (400g)
- Prepare 3 cups beef stock (2 cubes)
- Take Salt and Pepper
- Make ready A few sprigs of fresh parsley
- Take 1 cup grated Parmesan cheese (or as per taste)
These are the days when everyone is busy with work, homework, sports. Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish. Try this Beef Ragu with Pasta recipe, or contribute your own.
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.
To make the ragu sauce, heat a heavy-based pot over medium heat. 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. Add to the hot sauce with any. 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!
So that is going to wrap this up for this exceptional food beef ragu pasta recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
