Slow Cooked Shredded Beef Ragu Pasta

A cut of beef, straightforward storeroom ingredients, a small amount of patience and pappardelle food. This Slow burned chopped Beef Ragu Sauce with Pappardelle could also be the king of all pastas. it's handily one in all my all time favorite pastas ever!

Slow Cooked Shredded Beef Ragu Pasta

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I’m not knowledgeable food lensman, or food stylist, videographer or a cook for that matter. However that doesn’t matter. What will matter is being pleased with everything that I even have on my web site, knowing that albeit there area unit folks out there World Health Organization will take higher photos and build higher videos, that I’ve done the simplest I will do and I’m pleased with what I’m sharing.

Slow Cooked Shredded Beef Ragu Pasta

INGREDIENTS :
RAGU:

  • 1 tbsp salt
  • Black pepper
  • 3 tbsp olive oil , separated
  • 3 cloves garlic , minced
  • 1 onion , diced
  • 1.2kg / 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces (Note 1)
  • 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 red 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 ALL SAUCE IS USED):

  • 1 lb /500g dried pappardelle , or other pasta of choice (Note 4)
  • Freshly grated parmesan cheese or parmigiano reggiano
  • Fresh parsley 
INSTRUCTIONS :

  1. Pat beef dry and sprinkle with salt and pepper
  2. Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
  3. Turn stove down to medium low and add remaining 2 tbsp of olive oil.
  4. Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  5. Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)
  6. Slow cook: Cover the pot and let it cook for 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 to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
  8. Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).

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