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Slow Cooked Beef Ragu

Wed, 16 October 2024

Slow Cooked Beef Ragu

Ingerdients:

  • 1.2kg chuck beef or other slow cooking beef cut
  • 3 tbsp olive oil 
  • 3 cloves garlic , minced
  • 1 onion , diced
  • 2-3 carrots , diced
  • 2-3 celery sticks , diced 
  • 2 tins chopped tomatoes
  • 3 tbsp tomato puree
  • 1 beef stock cube
  • 250ml red wine
  • 375 ml water
  •  3/4 tsp dried thyme or 3 sprigs fresh thyme
  • 500g dried pappardelle or pasta of choice
  • Freshly grated parmesan cheese 
  • Fresh parsley 

 

 

Instructions:

 

  • Trim any excess fat from the beef and cut it into large chunks (about 4–5 cm pieces). Season with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy-based pan over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side. Once browned, transfer the beef to a slow cooker or set aside.
  • In the same pan, reduce the heat to medium and add 1 tablespoon of olive oil. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Pour in the red wine and let it simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pan. Stir in the tomato puree, chopped tomatoes, beef stock cube, thyme, and water. Mix everything well. Season with a pinch of salt and pepper.
  • Pour the vegetable and wine mixture over the beef in the slow cooker. Stir gently to combine, ensuring the beef is mostly submerged in the sauce.
  • Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily pulled apart with a fork.
  • Once the beef is tender, use two forks to shred it into bite-sized pieces. Stir the shredded beef back into the sauce and let it cook for another 15-20 minutes on low heat.
  • About 15 minutes before serving, cook the pappardelle or pasta of choice according to package instructions until al dente. Drain and reserve a cup of pasta water in case you need to thin out the sauce.
  • Toss the cooked pasta with the beef ragu. If the sauce is too thick, add a little reserved pasta water to loosen it. Serve with freshly grated Parmesan cheese and sprinkle with chopped parsley. Enjoy your rich, flavorful beef ragu!

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