beef ragu pasta.jpg

Slow-cooked beef ragu pasta

Pasta bathed in a rich sauce of tender, slow-cooked beef, tomatoes and wine.

How long will it take?

3 hours

What’s the serving size?

Serves 4-6


What do I need?

  • 1kg beef blade roast, cut into 4 pieces
  • Plain flour, for dusting 
  • ¼ cup (60ml) extra virgin olive oil 
  • 1 brown onion, thickly sliced 
  • 3 cloves garlic, peeled 
  • 1 cup (250ml) dry red wine 
  • 2 cups (500ml) beef stock 
  • 1 cup (250ml) water 
  • 1 x 400g can cherry tomatoes 
  • 4 bay leaves 
  • 2 tablespoons tomato paste 
  • 1 tablespoon caster (superfine) sugar 
  • 400g caserecci pasta, or rigatoni 
  • Sea salt and cracked black pepper 
  • ½ cup basil leaves 
  • Shaved grana padano to serve

How do I make it?

  • Preheat oven to 180ºC.
  • Dust the beef in flour, shaking to remove any excess.
  • Heat 2 tablespoons of oil in a heavy-based oven-proof saucepan over high heat.
  • Cook the beef for 2–3 minutes each side or until browned. Remove from the pan and set aside.
  • Reduce heat to low, add the remaining oil, onion and garlic and cook for 6–8 minutes or until softened.
  • Increase heat to high. Add the wine and cook, scraping the bottom of the pan, for 2–3 minutes or until liquid is reduced by half.
  • Add the stock, water, tomatoes, bay leaves, tomato paste and sugar and stir to combine. Return the beef to the pan and cover with a tight-fitting lid. Transfer to the oven and roast for 2 hours. 
  • Remove the lid and roast for a further 30 minutes.
  • Remove beef from the pan and shred the meat using 2 forks, discarding any fat.
  • Return meat to the sauce and mix to combine. Set aside.
  • Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente.
  • Drain, return to the pan with the beef sauce, salt, pepper and toss to combine. Top with basil and grana padano to serve.


Recipe from Donna Hay


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