Slow Cooked Shredded Beef Ragu Pasta
Recipe video above. Ragu is one of those recipes that really showcases the beauty of Italian cooking - everyday ingredients, fast prep, leave it to cook long and slow and you end up with a luscious dish that tastes like a million bucks. This recipe makes enough sauce to serve 8 and freezes great.
Ingredients
5 servings
Instructions
- Pat beef dry and sprinkle with salt and pepper
- Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
- Turn stove down to medium low and add remaining 2 tbsp of olive oil.
- Soffrito: 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 and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)
- Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).
- Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
- Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
- 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, dutch oven or use 2 normal size fry pans. 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 (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
- Yell for your family to sit down at the dinner table because you need to serve it immediately!
- Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.
Nutrition per serving
Protein42g
Carbs69g
Fat26g
678kcal
42gProtein
69gCarbs
26gFat
💰 Cost Estimate
Total Ingredients
$9408.00
$9408.00
Per Serving
$1882.00/serving
$1882.00/serving
🏠 Savings
~$18816.00 vs buying!
~$18816.00 vs buying!
📋 Price Breakdown (83% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| / 2.5 lb chuck beef | 1.2 kg | $2112.00 |
| salt | 1 tbsp | $3.00 |
| Black pepper | - | - |
| olive oil | 3 tbsp | $63.00 |
| garlic | 3 cloves | $593.00 |
| onion | 1 | $50.00 |
| carrots | 1 cup | $88.00 |
| celery | 1 cup | $121.00 |
| / 28oz crushed canned tomatoes | 1.75 lbs | $33.00 |
| tomato paste | 3 tbsp | $10.00 |
| beef bouillon cubes | 2 | $352.00 |
| / 250ml red wine | 1 cup | $30.00 |
| / 375 ml water | 0.5 cups | - |
| dried thyme | 0.75 tsp | $22.00 |
| dried bay leaves | 3 | $5336.00 |
| /500g dried pappardelle | 1 lb | $595.00 |
| Freshly grated parmesan cheese or parmigiano reggiano | - | - |
| Fresh parsley | - | - |
*Estimated market prices, may vary by region
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