Braised Beef Ragu
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- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 2 h 15 m
- Serves
- 4
Ingredients
- 1 lb
- Cut from AAA boneless beef blade roast, cubed
- 450 g
- 2 tbsp
- vegetable oil
- 30 ml
- 1
- onion, chopped
- 2
- carrots, diced
- 2
- celery stalks, diced
- 3
- garlic cloves, chopped
- 2 tbsp
- tomato paste
- 30 ml
- 1/2 cup
- red wine
- 125 ml
- 1 1/4 cups
- beef stock
- 310 ml
- 3/4 lb
- pappardelle
- 340g
- 2
- thyme sprigs
- 1 cup
- Parmesan cheee, grated
- 70 g
- 1/4 cup
- flat leaf parsley, finely chopped
- 10 g
Directions
Step 1
With the rack in the middle position, preheat the oven to 180°C (350°F).
Step 2
In a Dutch oven or ovenproof pot over medium-high heat, brown half of the beef at a time in the oil. Season with salt and pepper. Set aside on a plate.
Step 3
In the same pot over medium heat, brown the onion, carrots, celery and garlic for 2 minutes. Add the tomato paste and cook for 1 minute while stirring. Deglaze with the wine and let reduce for 1 minute. Return the meat to the pot. Add the beef stock and thyme. Bring to a boil. Cover. Transfer to the oven and bake for 2 hours or until the meat is tender. Remove from the oven.
Step 4
Remove and compost any excess fat from the meat as needed. Remove and compost the thyme sprigs. Shred the meat by pressing on it with a wooden spoon. Set aside.
Step 5
In a large pot of salted boiling water, cook the pasta until very al dente (see tip). Set aside 1 cup (250 ml) of the cooking water. Drain the pasta and add to the pot of meat. Add ½ cup (125 ml) of the reserved pasta cooking water and half (1/2 cup/35 g) of the Parmesan. Reheat everything for 1 minute, stirring to coat the pasta in the sauce. Add more pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
Step 6
Divide the pasta among four plates. Top with the remaining Parmesan. Sprinkle with the parsley.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 recipe)
- Calories:
- 720
- Fat:
- 24 g
- Saturated Fat:
- 8 g
- Carbs:
- 73 g
- Fibre:
- 5 g
- Sugar:
- 6 g
- Cholesterol:
- 130 mg
- Protein:
- 46 g
- Sodium:
- 770 mg
