Slow Cooked Shredded Beef Ragu Pasta
, Serves 5-6
Chuck beef braised low and slow in a red wine tomato sauce, shredded, then tossed through wide pappardelle.
| 1.25 kg chuck beef, cut into 4 equal pieces | Season & sear beef, remove | Add ragu ingredients & beef, bring to simmer | Cover, slow cook 2-2 1/2 hrs | Shred beef, simmer 30 min lid off | Toss with 1/2 cup pasta water, 1-2 min | Serve with parmesan & parsley |
| 2 tsp cooking salt / kosher salt | ||||||
| 1/2 tsp black pepper | ||||||
| 1 tbsp olive oil (for searing) | ||||||
| 2 tbsp olive oil (for the soffrito) | Sauté garlic, onion, carrot, celery | |||||
| 3 cloves garlic, minced | ||||||
| 1 onion, diced | ||||||
| 130 g carrots, diced | ||||||
| 100 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) | ||||||
| 360 ml water | ||||||
| 3/4 tsp dried thyme (or 2 sprigs fresh) | ||||||
| 3 bay leaves | ||||||
| 500 g dried pappardelle | Cook pappardelle al dente | |||||
| Freshly grated parmesan cheese | ||||||
| Fresh parsley, finely chopped (optional) |
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