Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beef ragu pasta. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Beef ragu pasta is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Beef ragu pasta is something which I have loved my whole life. They are fine and they look wonderful.
Generally, most pasta sauces will pair perfectly well with most common pasta types, like spaghetti, fettuccine, linguine, penne / ziti, macaroni, shells etc. And while this Slow Cooked Shredded Beef Ragu Sauce will be great with any type of pasta, the best pasta for a rich sauce like this ragu is pappardelle. Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low.
To begin with this particular recipe, we must prepare a few components. You can have beef ragu pasta using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Beef ragu pasta:
- Take 500 g beef boneless chunk pieces
- Take 4 tbsp Olive oil
- Get 400 g pasta
- Get 1 brown onion
- Make ready 5 garlic cloves
- Get 2 carrots
- Take A few sprigs of thyme (or one tsp dried)
- Make ready 1 bay leaf
- Get 2 tbsp tomato paste
- Make ready 2 cans tomatoes (400g)
- Get 3 cups beef stock (2 cubes)
- Get Salt and Pepper
- Make ready A few sprigs of fresh parsley
- Make ready 1 cup grated Parmesan cheese (or as per taste)
Add a handful of cheese and stir to melt into the sauce. Which Pasta Pairs Perfectly with Beef Shin Ragù? There are plenty of fantastic options when it comes to pairing an Italian beef ragù with pasta. Pappardelle, tagliatelle and fettuccine are all great options as these long and wide strips are perfect for catching tender chunks of meat.
Instructions to make Beef ragu pasta:
- Pre heat your oven to 320°F – 160°C - Place an oven proof (cast iron) pot on high heat, add a large drizzle of olive oil, once oil is hot add the meat pieces and caramelise until nice and brown.
- Peel and chop the onion, add to the meat, caramelise the onions, add the thyme and 5 minced garlic cloves. Peel and grate the carrots and add to the meat along with two cans of tomatoes. Add the tomato paste, and beef stock. Add one bay leaf, season with salt and pepper. Bring to a simmer, cover with an oven-proof lid and bake for 3 hours at 320°F – 160°C.
- Remove from oven, take out the bay leaf and give it a good mix until all the meat pieces have shredded apart. Taste and adjust seasoning. - Boil a large pot of water. Add salt, once boiling. Place your pasta in boiling water cook for two minutes less than indicated on packet (approx 12 minutes). Once cooked, drain and place directly into hot ragu. Mix very gently for 1 minutes and serve. - Top with grated Parmesan cheese and chopped parsley.
There are plenty of fantastic options when it comes to pairing an Italian beef ragù with pasta. Pappardelle, tagliatelle and fettuccine are all great options as these long and wide strips are perfect for catching tender chunks of meat. Beef ragu is often served with pappardelle – a large, very broad flat pasta noodle. If you're like me and you have trouble finding pappardelle in your local grocery store, you can toss the ragu sauce with another sturdy pasta. Cook pasta to taste, then drain well.
So that is going to wrap it up with this special food beef ragu pasta recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
