Slow Cooked Beef Ragu

This slow cooked beef ragu with tender, melt in your mouth pieces of beef in a rich tomato sauce is best served over pappardelle for the ultimate cosy and hearty bowl of pasta.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 2 40

Total Time 3

Servings servings

Calories 912kcal

Author Sally

Equipment

cast iron dutch oven

Ingredients

1 tablespoon olive oil
1-1.5 kilogram beef chuck roast cut into large chunks
1 brown onion finely chopped
3 carrots diced
2 sticks celery cut into chunks
3-4 cloves garlic minced
250 grams speck or bacon, diced
1 cup red wine
2 tablespoons tomato paste
2 x 400ml cans diced tomatoes
1 cup beef stock
1-2 sprigs fresh thyme or use ½ teaspoon of dried
salt & pepper to taste
600 grams fresh lasanga noodles cut into 1.5-2cm strips
fresh parsley chopped, to serve

Instructions

Heat a large Dutch oven over medium-high heat and add a tablespoon of olive oil. Working in batches to avoid overcrowding, brown the beef on all sides, seasoning with salt and pepper. Remove and set aside.
In the same Dutch oven, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the diced speck or bacon and the minced garlic and cook for another 1-2 minutes.
Stir in the tomato paste and cook for 1-2 minutes to caramelise slightly. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes until it has reduced slightly and darkened in colour.
Add the canned diced tomatoes and beef stock and return the browned beef chunks to the pot. Add the fresh thyme sprigs (or dried thyme) and stir to combine.
Bring the mixture to a gentle simmer. Reduce the heat to low, place on the lid and let it simmer for 2-3 hours, or until the beef is tender and the sauce has thickened, stirring occasionally. If there is still a lot of liquid, you can remove the lid for the final 30 minutes to 1 hour to ensure the sauce thickens.
During the last 15-20 minutes of cooking, bring a large pot of salted water to a boil. Cook the fresh lasagna noodle strips until al dente, about 3 minutes. Drain and set aside.
Once the beef is tender, remove the thyme sprigs. Add the cooked lasagna noodle strips to the ragu, gently tossing to combine. Season with salt and pepper to taste, and serve immediately, garnished with freshly chopped parsley.

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