Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, beef ragu with pasta. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Beef Ragu with Pasta is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Beef Ragu with Pasta is something that I’ve loved my entire life. They’re nice and they look wonderful.
A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook beef ragu with pasta using 15 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Beef Ragu with Pasta:
- Take 2 tablespoon olive oil
- Take 1 kg beef chuck steak, cut into 4cm pieces
- Take 1 brown onion, finely chopped
- Prepare 1 selery stalk, finely chopped
- Take 1 carrot, finely chopped
- Get 1 cup dry red wine
- Get 2 x 400 gram cans cherry tomatoes in juices
- Make ready 1 cup beef stock
- Get 2 tablespoon tomato paste
- Make ready 3 spring fresh thyme
- Take Cooked pasta, to serve
- Take Grated parmesan, to serve
- Get Fresh parsley, chopped to serve
- Prepare Salt, to season
- Prepare Olivi oil, to serve
I put off sharing this Big Batch Beef Ragu with Pasta last week as the weather was so warm, but we're back to slightly dreary English weather again, and as far as I'm concerned, slow cooked fall-apart beef and a mountain of pasta is exactly what's called for! Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef.
Instructions to make Beef Ragu with Pasta:
- Heat half the oil in a large frying pan over high heat. Cook beef, in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender. Add wine, tomatoes with liquid from cans, stock, paste and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid. Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender.
- Stir with a wooden spoon to roughly shred beef. Toss ragu through fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley.
Add rosemary and sage sprigs, onion, garlic, carrot and celery. To reheat Beef Ragu: Thaw frozen ragu in the refrigerator overnight. Place in a saucepan, cover and cook over low. When ready to serve, gently reheat the ragout over a medium heat. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
So that is going to wrap this up with this exceptional food beef ragu with pasta recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
