Italian Beef Ragu With Fresh Pasta
Prep time: 15 minutes
Cook time: 2.5 hours
Serves: 4
Ingredients:
2 tablespoons extra virgin olive oil
1 brown onion, finely chopped
3 cloves garlic, finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
700g beef chuck steak, cut into 4cm pieces
Simply Wholesome Pantry Mediterranean Recipe Base
400g tinned tomatoes
1 beef stock cube (combined with 1.5 cups water, 2 if no red wine)
1/2 cup red wine (optional)
2 tablespoons rosemary, finely chopped
Sea salt & cracked black pepper
350g pasta of choice (pappardelle, spaghetti, tagliatelle work well)
1 tablespoon butter
Fresh parsley and parmesan to serve
Method:
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add onion, garlic, celery, and carrot. Cook for about 5 minutes, or until the vegetables are softened.
Add the beef chuck pieces to the pot and brown them on all sides, ensuring a nice sear. This will take approximately 8-10 minutes.
Stir in the Simply Wholesome Pantry Mediterranean Recipe Base, tinned tomatoes, beef stock (with water), red wine (if using), and rosemary. Season with salt and cracked black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and transfer to the oven. Cook for approx. 2 hours on 160 degrees, until the meat pulls apart with a fork.
Cook the fresh pasta according to package instructions or until al dente. If using dried pasta, cook according to package instructions. Before draining the pasta, reserve about 1/2 cup of the pasta cooking water. This starchy water will help create a silky sauce. Drain the pasta and toss it with a tablespoon of butter and a little of the pasta water to add richness and prevent sticking.
Add the ragu to the pot of pasta and toss until the pasta is well coated in the sauce. If needed, add some of the reserved pasta water to achieve the desired consistency. Serve into bowl, top with chopped parsley and grated parmesan.
