Slow Cooked Shredded Beef Ragu Pasta
By Nagi | RecipeTin Eats · recipetineats.com
2 hrs 50 min to 3 hrs 20 min5–6 people
Tender shredded beef braised low and slow in a rich tomato ragù, tossed with pappardelle and finished with parmesan.
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| prepPat beef dry | |||||||||
| 1.25 kg chuck beef, cut into 4 equal pieces | Season beef | Sear beef 3–5 min, remove | Add ragu ingredients & beef, simmer gently | Slow cook covered 2–2.5 hrs until beef is tender | Shred beef, return to pot, simmer uncovered 30 min | Taste & adjust seasoning with salt, pepper & sugar if needed | Warm ragu over medium-high heat | Toss pasta with ragu & ~1/2 cup pasta water 1–2 min until thick | Serve immediately with parmesan |
| 12 g cooking salt or kosher salt | |||||||||
| 1/2 tsp black pepper | |||||||||
| 3 tbsp olive oil (for searing and soffrito) | |||||||||
| 3 cloves garlic, minced | Sauté garlic & onion 2 min, add carrots & celery, sauté 5 min | ||||||||
| 1 onion, diced | |||||||||
| 150 g carrots, diced | |||||||||
| 120 g celery, diced | |||||||||
| 800 g crushed canned tomatoes | |||||||||
| 3 tbsp tomato paste | |||||||||
| 2 beef bouillon cubes, crumbled | |||||||||
| 240 ml red wine (full bodied, or beef broth/stock) | |||||||||
| 360 ml water | |||||||||
| 3/4 tsp dried thyme (or 2 sprigs fresh thyme) | |||||||||
| 3 bay leaves, dried or fresh | |||||||||
| 500 g dried pappardelle (or other pasta) | Cook pasta 1 min under packet time, al dente | ||||||||
| Freshly grated parmesan cheese or parmigiano reggiano | |||||||||
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