Slow Braised Beef Ragu
A rich and comforting slow braised beef ragu made with tender beef, hearty vegetables and a deeply flavoured tomato sauce. Perfect for cosy nights in and easy family dinners.
30 minutesPrep Time
2 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings1 Kg Diced Beef (Or Beef Mince For A Faster Option)
2 Carrots, Finely Chopped
500g Pasta Of Choice (Such As Pappardelle, Rigatoni Or Penne)
1 Brown Onion, Finely Chopped
3 Celery Stalks, Finely Chopped
4 Cloves Garlic, Minced
3 Tablespoons Tomato Paste
300ml Tomato Passata
1L Beef Stock
1/2 Cup Red Wine (Or Additional Beef Stock)
Salt, To Season
Pepper, To Season
3 Bay Leaves
2 Parmesan Rinds (Optional)
2 Tablespoons of Olive Oil
Directions
- Preheat oven to 180°C.
- Season the beef generously with salt and pepper.
- Heat a drizzle of olive oil in a large heavy-based pot over high heat. Sear the beef until browned on all sides, then remove and set aside.
- Reduce heat to medium-low and add a little more olive oil if needed. Add the onion, carrot and celery, then cook for 20–30 minutes, stirring occasionally, until softened and fragrant.
- Increase heat to medium-high and stir through the tomato paste. Cook for 2–3 minutes, or until slightly darkened.
- Pour in the red wine and simmer until mostly reduced.
- Return the beef to the pot, then add the passata, beef stock, bay leaves and parmesan rinds, if using. Stir to combine.
- Bring to a gentle boil, then cover with a lid and cook in the oven for 2–2½ hours, or until the beef is tender and easily pulls apart.
- Remove the beef from the pot, shred with two forks, then return it to the sauce.
- If the sauce has reduced too much, add a splash of water or stock to loosen.
- Cook pasta according to packet instructions. Reserve a little pasta water before draining.
- Add the ragu to the pasta with a splash of pasta water and toss until glossy and well combined.
- Serve with grated parmesan and fresh parsley.