Beef ragu pasta. Fresh fettuccine with a ragù of beef is a play off the classic Tuscan wild boar ragù. Ground beef or pork, or a combination of both, works well for the American home kitchen. Generally, most pasta sauces will pair perfectly well with most common pasta types, like spaghetti, fettuccine, linguine, penne / ziti, macaroni, shells etc.
The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot pepper. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon. Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season. You can cook Beef ragu pasta using 14 ingredients and 3 steps. Here is how you cook that.
Ingredients of Beef ragu pasta
- Prepare 500 g of beef boneless chunk pieces.
- You need 4 tbsp of Olive oil.
- Prepare 400 g of pasta.
- It's 1 of brown onion.
- Prepare 5 of garlic cloves.
- It's 2 of carrots.
- It's A few of sprigs of thyme (or one tsp dried).
- Prepare 1 of bay leaf.
- Prepare 2 tbsp of tomato paste.
- You need 2 cans of tomatoes (400g).
- Prepare 3 cups of beef stock (2 cubes).
- Prepare of Salt and Pepper.
- You need A few of sprigs of fresh parsley.
- Prepare 1 cup of grated Parmesan cheese (or as per taste).
Cook pasta in boiling salted water until al dente. Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu. Add a handful of cheese and stir to melt into the sauce. Beef Ragu is a thick and hearty tomato based sauce that is filled with tender shredded beef, a little red wine, and herbs & spices.
Beef ragu pasta step by step
- Pre heat your oven to 320°F – 160°C Place an oven proof (cast iron) pot on high heat, add a large drizzle of olive oil, once oil is hot add the meat pieces and caramelise until nice and brown..
- Peel and chop the onion, add to the meat, caramelise the onions, add the thyme and 5 minced garlic cloves. Peel and grate the carrots and add to the meat along with two cans of tomatoes. Add the tomato paste, and beef stock. Add one bay leaf, season with salt and pepper. Bring to a simmer, cover with an oven-proof lid and bake for 3 hours at 320°F – 160°C..
- Remove from oven, take out the bay leaf and give it a good mix until all the meat pieces have shredded apart. Taste and adjust seasoning. Boil a large pot of water. Add salt, once boiling. Place your pasta in boiling water cook for two minutes less than indicated on packet (approx 12 minutes). Once cooked, drain and place directly into hot ragu. Mix very gently for 1 minutes and serve. Top with grated Parmesan cheese and chopped parsley..
It is perfect served over pappardelle or tagliatelle pasta. Bring a large pot of water to a boil. There are plenty of fantastic options when it comes to pairing an Italian beef ragù with pasta. Pappardelle, tagliatelle and fettuccine are all great options as these long and wide strips are perfect for catching tender chunks of meat. A classic Italian beef ragu that's easy and packed full of flavour!