Braised Beef Ragu with Pappardelle
Rich, indulgent and classic for a reason.
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.