Slow Cooked Shredded Beef Ragu Pasta

Ingredients

• 1.2 kg chuck beef (or other slow cooking beef cut, cut into 4 equal pieces)
• 1 tbsp salt (for seasoning beef)
• black pepper (to taste)
• 3 tbsp olive oil (divided)
• 3 garlic (minced)
• 1 onion (diced)
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 800 g crushed canned tomatoes
• 3 tbsp tomato paste
• 2 beef bouillon cubes (crumbled)
• 1 cup red wine (full bodied like merlot or cabernet sauvignon; or sub with beef broth)
• 1.5 cup water
• 0.75 tsp dried thyme (or 3 sprigs fresh thyme)
• 3 dried bay leaves
• 1 lb dried pappardelle (or other pasta of choice)
• parmesan cheese (freshly grated, for serving)
• fresh parsley (finely chopped, optional garnish)

Steps

1. 1

   Pat the beef dry with paper towels and sprinkle thoroughly with salt and pepper.

2. 2

   Heat 1 tbsp of olive oil over high heat in a heavy-based pot (like a Dutch oven). Add the beef and sear each piece aggressively on all sides until very browned, about 3 to 5 minutes in total. Remove the beef onto a plate.

3. 3

   Turn the stove heat down to medium-low and add the remaining 2 tbsp of olive oil to the pot.

4. 4

   Add the minced garlic and diced onion to the pot and sauté for 2 minutes. Add the diced carrots and celery and sauté slowly for 5 minutes.

5. 5

   Add the crushed tomatoes, tomato paste, crumbled bouillon cubes, red wine, water, thyme, and bay leaves to the pot. Return the beef and any pooled juices to the pot.

6. 6

   Turn the stove up to bring the liquid to a simmer, then turn it down to low so it is bubbling very gently.

7. 7

   Cover the pot with a lid and let it slow cook for 2 hours, or until the beef is tender enough to shred easily.

8. 8

   Remove the beef from the pot and coarsely shred it using two forks. Return the shredded beef to the pot.

9. 9

   Simmer the sauce uncovered for 30 minutes until it is reduced and thickened; the beef will soften slightly more during this time.

10. 10

    Taste the sauce and adjust seasoning with salt and pepper. If the sauce tastes a bit sour, add 1/2 tsp of sugar. Place the lid on and set aside until ready to serve.

11. 11

    Bring a very large pot of water with 1 tbsp of salt to a boil.

12. 12

    Add the pappardelle and cook for 1 minute less than the packet instructions recommend.

13. 13

    Meanwhile, place 5 cups of the Ragu in a very large fry pan or Dutch oven. Heat over high heat while the pasta finishes cooking.

14. 14

    When the pasta is ready, use tongs to transfer it directly from the boiling water into the fry pan with the sauce.

15. 15

    Add 3/4 cup of the starchy pasta water into the fry pan.

16. 16

    Gently toss the pasta for 1 to 2 minutes until the pasta water evaporates, leaving a thick Ragu sauce that coats the strands perfectly.

17. 17

    Serve immediately with plenty of freshly grated parmesan or Parmigiano Reggiano.

Notes

The sauce makes enough for 8 servings and freezes very well for several months. It's often even better the next day. For the best results with pappardelle, ensure the pasta nests are fully submerged and toss gently to avoid breaking the long strands. If the sauce is too tart, a small pinch of sugar (1/2 tsp) balances the acidity of the tomatoes.

Nutrition per serving

• main
• beef
• pasta
• slow-cooked
• dinner
• Italian
• comfort food
• freezer-friendly