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Slow Cooked Shredded Beef Ragu Pasta
By Nagi | RecipeTin Eats · recipetineats.com
5–6 people
| prepPat beef dry | |||||||||
| prepMince garlic, dice onion, carrots, and celery | |||||||||
| 1.25 kg / 2.5 lb chuck beef, cut into 4 equal pieces | Season beef with salt & pepper | Sear beef in 1 tbsp oil over high heat, 3–5 min | Add tomatoes, paste, bouillon, wine, water, thyme & bay leaves; return beef | Slow cook covered 2–2.5 hrs / 120–150 min | 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 | Serve with parmesan & parsley |
| 2 tsp / 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 in remaining oil, 2 min | Add carrots & celery, sauté 5 min | |||||||
| 1 onion, diced | |||||||||
| 1 cup / 150 g carrots, diced | |||||||||
| 1 cup / 120 g celery, diced | |||||||||
| 800 g / 28 oz crushed canned tomatoes | |||||||||
| 3 tbsp tomato paste | |||||||||
| 2 beef bouillon cubes, crumbled | |||||||||
| 1 cup / 240 ml red wine (full bodied, or beef broth/stock) | |||||||||
| 1 1/2 cups / 360 ml water | |||||||||
| 3/4 tsp dried thyme (or 2 sprigs fresh thyme) | |||||||||
| 3 bay leaves, dried or fresh | |||||||||
| 1 lb / 500 g dried pappardelle (or pasta of choice) | Cook pasta al dente, 1 min under packet time | ||||||||
| Freshly grated parmesan cheese or parmigiano reggiano | |||||||||
| Fresh parsley, finely chopped (optional) | |||||||||
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