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Braised Beef Ragu with Pappardelle

Rich, indulgent and classic for a reason.
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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Course Main Course
Cuisine British, Italian
Servings 4
Calories 550 kcal

Ingredients
  

  • 500 g chuck beef or diced braising beef
  • 1 tsp salt (+ pepper)
  • 2 tbsp oil
  • 4 cloves garlic diced
  • 1 whole white onion diced
  • 1 whole carrot peeled / diced
  • 1 whole stick celery diced
  • 400 g tin crushed tomatoes
  • 1 tbsp tomato paste
  • 500 ml beef stock
  • 1 dried bay leaf
  • 2 sprigs fresh thyme
  • 400 g pappardelle
  • parmesan to serve

Instructions
 

  • Preheat the oven to 160 C. Season the beef with salt and pepper on all sides.
  • Add oil to a large, heavy-bottomed casserole dish over medium heat. Brown the beef on all sides until caramelised and then remove and set aside.
  • Into the same dish, add onion, carrot, celery and garlic - saute for roughly 5 minutes until the onion and celery have softened.
  • Add crushed tomatoes, tomato paste, beef stock and herbs to the dish, bring to the boil and then turn down to a simmer.
  • Return the beef to the dish, cover with lid and transfer to your pre-heated oven for 2-3 hours until the beef easily shreds. Season to taste.
  • Cook the pappardelle according to packet instructions. Serve with ragu and parmesan shavings.

Notes

Note - if you have too much liquid remaining at step 5 - transfer dish back to the stove top and simmer to reduce.