Slow Cooked Shredded Beef Ragu Pasta

5 from 1 vote
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This slow cooked beef ragu recipe only takes a few minutes for preparation. That's the beauty of this dish, it's simple and versatile enough you can use what you have on hand.
Servings: 10
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes

Ingredients:

  • 2.5 lb / 1.2kg beef brisket or any other slow cooking beef cut into equal 4 pieces (Note 1)
  • 1 tbsp salt
  • Black pepper
  • 3 tbsp olive oil separated
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 cup carrots diced + 1 cup celery, diced (*optional)
  • 28 oz/800g crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes + 3 cups water or 2 cups of beef stock and 1 cup of water
  • 3 dried bay leaves
  • salt and pepper to taste

*To Serve:*

  • 1 lb/500g dried spaghetti or other pasta of choice
  • Freshly grated parmesan cheese or parmigiano reggiano
  • Fresh parsley or basil finely chopped (optional)

Instructions:

  • Pat beef dry and sprinkle with salt and pepper.
  • Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until browned (around 3 minutes in total), then remove onto a plate.
  • Turn stove down to medium low and add remaining 2 tbsp of olive oil.
  • Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  • Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 1 hr 45 minutes.
  • Then remove the lid and let it cook for a further 30 minutes until the beef is tender enough to pull apart with forks and the liquid has reduced to be a thick sauce.
  • Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO add a bit of sugar (1/2 tsp at a time!) if it is a bit sour for your taste.
  • Turn the stove off and remove the beef from the sauce into a large bowl. Shred it coarsely with two forks. Then return it to the sauce. Place the lid on and set aside until ready to serve.

To Serve:

  • Bring a very large pot of water with 1 tbsp of salt to the boil.
  • Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
  • Meanwhile, place 5 cups of the Ragu in a very large fry pan, or use 2 normal size fry pans. (Note 4) Heat over high heat while the pasta is cooking.
  • When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
  • Add 3/4 cup of pasta water into the fry pan.
  • Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
  • Serve it immediately with plenty of freshly grated parmesan or with parmigiano reggiano.

Notes




Nutrition Information:

Calories: 657.23kcal | Carbohydrates: 142.77g | Protein: 10.6g | Fat: 5.25g | Saturated Fat: 0.84g | Sodium: 864.37mg | Fiber: 4.34g | Sugar: 96.46g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Course: Pasta
Cuisine: Italian
Keywords: beef ragu, beef ragu pasta