Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, beef ragu with pasta. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Beef Ragu with Pasta is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Beef Ragu with Pasta is something which I have loved my whole life.
Classic Italian beef ragu with shredded beef. Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce. And the entire nation of Italy will cry with me. 😉 Please promise me you will toss the ragu with the pasta before serving! It is worth it, I promise.
To begin with this recipe, we have to prepare a few ingredients. You can have beef ragu with pasta using 15 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Beef Ragu with Pasta:
- Take 2 tablespoon olive oil
- Get 1 kg beef chuck steak, cut into 4cm pieces
- Make ready 1 brown onion, finely chopped
- Prepare 1 selery stalk, finely chopped
- Take 1 carrot, finely chopped
- Make ready 1 cup dry red wine
- Get 2 x 400 gram cans cherry tomatoes in juices
- Take 1 cup beef stock
- Prepare 2 tablespoon tomato paste
- Make ready 3 spring fresh thyme
- Prepare Cooked pasta, to serve
- Make ready Grated parmesan, to serve
- Prepare Fresh parsley, chopped to serve
- Take Salt, to season
- Make ready Olivi oil, to serve
Beef Ragu with Pasta. this link is to an external site that may or may not meet accessibility guidelines. Serve Ragu over the pasta sprinkled with Parmesan cheese. To the pan of cooked beef and eggplant, add the cooked pasta, seasoned tomatoes, half the basil (tearing the leaves just before adding), and half the reserved pasta cooking water. This crowd-pleaser marries one of the funnest pasta shapes—giant shells—with a delicious mixture of beef, zucchini and myriad vegetables, all hidden in the meaty, satisfying sauce.
Steps to make Beef Ragu with Pasta:
- Heat half the oil in a large frying pan over high heat. Cook beef, in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. - Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender. - Add wine, tomatoes with liquid from cans, stock, paste and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid. - Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender.
- Stir with a wooden spoon to roughly shred beef. Toss ragu through fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley.
To the pan of cooked beef and eggplant, add the cooked pasta, seasoned tomatoes, half the basil (tearing the leaves just before adding), and half the reserved pasta cooking water. This crowd-pleaser marries one of the funnest pasta shapes—giant shells—with a delicious mixture of beef, zucchini and myriad vegetables, all hidden in the meaty, satisfying sauce. This kind of dish brings me back to the days when I used to be single, living by myself right next door to my sister. We each owned our own house The liquids go in next, a bit of red wine, some beef broth and lots of vegetable broth, and some tomato sauce. Eating a family dinner and spending quality time together during the week is really important to me.
So that is going to wrap this up for this exceptional food beef ragu with pasta recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
