Slow Cooked Shredded Beef Ragu Pasta

In Appetizer, Chicken, Crockpot, Dinner 2787 views

A budget cut of beef, simple pantry ingredients, some patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle will be the king of most pastas. It really is hands down among my in history favourite pastas ever!

There’s this annoying thing that’s been a thorn in my own backside all my working life. This thing called pride.

I’m not just a professional food photographer, or food stylist, videographer or perhaps a chef for example. But that doesn’t matter. Exactly what does matter has been proud of precisely what I’ve on my website, realizing that even if you can find people on the market who is able to take better photos and make smarter videos, that I’ve done the very best I could do and I’m pleased with what I’m sharing.

three years into blogging with over 500 recipes, I still get butterflies once i hit Publish on a fresh or updated recipe.

And having rewritten, rephotographed and made a video because of this Shredded Beef Ragu that i first shared over 24 months ago, yes I’m likely to have butterflies once i hit Publish with this (again!) because it’s among my in history personal favourites.

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Author: Nagi | RecipeTin Eats
Prep: 20 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 50 mins
Pasta, Slow Cooked Italian

Ingredients

RAGU

  • 1.2kg / 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces (Note 1)
  • 1 tbsp salt
  • Black pepper
  • 3 tbsp essential olive oil , separated
  • 3 cloves garlic , minced
  • 1 onion , diced
  • 1 cup carrots , diced (Note 2)
  • 1 cup celery , diced (Note 2)
  • 800g / 28oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes , crumbled (Note 3)
  • 1 cup / 250ml burgandy or merlot wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock
  • 1 1/2 cups / 375 ml water (Note 3)
  • 3/4 tsp dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves

TO SERVE (NOT ABSOLUTELY ALL SAUCE CAN BE USED)

  • 1 lb /500g dried pappardelle , or other pasta of preference (Note 4)
  • Freshly grated parmesan cheese or parmigiano reggiano
  • Fresh parsley , finely chopped (optional)

Instructions

  1. Pat beef dry and sprinkle with salt and pepper
  2. Sear Beef: Heat 1 tbsp essential olive oil over high temperature in much based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – five minutes altogether), then remove onto a plate.
  3. Turn stove right down to medium low and add remaining 2 tbsp of essential olive oil.
  4. Soffrito: Add garlic and onion and sauté for just two 2 minutes. Adding the carrots and celery and sauté slowly for five minutes.
  5. Add remaining Ragu ingredients and return the beef towards the pot (including pooled juices). Turn the stove up and take it to some simmer, then transform it right down to low so it is bubbling very gently. (Note 7)
  6. Slow cook: Cover the pot and allow it cook for just two 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).
  7. Shred: Remove beef then coarsely shred with 2 forks. Return beef towards the pot. Simmer for half an hour until sauce is reduced and thickened – beef will soften slightly more in this step.
  8. Final season: Execute a taste ensure that you adjust the seasoning for your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is really a bit sour for the taste (Note 6). Place the lid on and reserve until prepared to serve (it’s better still the very next day and freezes well for months!).
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TO SERVE (NOTE 4):

  1. Bring an extremely large pot of water with 1 tbsp of salt towards the boil.
  2. Add pasta and cook for 1 minute significantly less than the recommended cooking time according to the packet instructions.
  3. Meanwhile, place 5 glasses of the Ragu in an exceedingly large fry pan, dutch oven or use 2 normal size fry pans. Heat over high temperature as the pasta is cooking.
  4. Once the pasta is ready, transfer it directly from the pot in to the fry pan using tongs.
  5. Add 3/4 cup of pasta water in to the fry pan.
  6. Gently toss the pasta (I take advantage of 2 wooden spoons) for one to two 2 minutes, before sauce water evaporates and leaves you having a thick Ragu sauce that coats the pasta.
  7. Yell for the family to sit back at the dining room table because you have to serve it immediately!
  8. Serve with a lot of freshly grated parmesan, as well as better, with parmigiano reggiano.
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