Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, beef ragu pasta. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Beef ragu pasta is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Beef ragu pasta is something that I’ve loved my entire life.
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. This beef ragu begins with a rump roast, browned to deepen its flavor. The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot pepper.
To get started with this recipe, we must first prepare a few ingredients. You can have beef ragu pasta using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Beef ragu pasta:
- Prepare beef boneless chunk pieces
- Get Olive oil
- Make ready pasta
- Prepare brown onion
- Get garlic cloves
- Make ready carrots
- Prepare sprigs of thyme (or one tsp dried)
- Make ready bay leaf
- Get tomato paste
- Make ready tomatoes (400g)
- Take beef stock (2 cubes)
- Take Salt and Pepper
- Take sprigs of fresh parsley
- Get grated Parmesan cheese (or as per taste)
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.
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.
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. A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal.
So that’s going to wrap it up with this exceptional food beef ragu pasta recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
