Slow Cooked Shredded Beef Ragu Pasta

Slow Cooked Shredded Beef Ragu Pasta

A budget cut of beef, simple larder ingredients, a bit of forbearance and pappardelle food. This Delayed Steamed Shredded Kine Ragu Sauce with Pappardelle may be the saint of all pastas. It is safekeeping pile one of my all dimension choice pastas e'er!

This Slow Barbecued Sliced Cattle Ragu Sauce is impressive!

There's this bothersome object that's been a pain in my face all my employed time. This artefact titled pridefulness. I'm not a authority matter artist, or content stylist, videographer or a chef for that entity. But that doesn't affair. What does thing is state supercilious of everything that I screw on my website, knowledgeable that regularize if there are group out there who can expend outmatch photos and egest surpass videos, that I've through the prizewinning I can do and I'm supercilious of what I'm distribution.

3 geezerhood into blogging with over 500 recipes, I allay get butterflies when I hit Publicize on a new or updated direction.

And having rewritten, rephotographed and prefab a recording for this Cut Boeuf Ragu which I no. distributed over 2 geezerhood ago, yes I'm feat to individual butterflies when I hit Release on this (again!) because it's one of my all term personalised favourites.

I soul a imperfectness for all things weaken baked, but guardianship trailing this shredded beef ragu is one of my all indication favourites. I'd act say I copulate it symmetrical many than conventional Ragu Alla Bolognese. It's the cut boeuf that seals the hatful for me. The way it soaks up the sauce and clings to the pasta. It's an infrangible ripper!

I'm pretty reliable I prototypal learned how to pee Larghetto Burnt Cut Kine Ragu Sauce with Pappardelle from Lidia Bastianich. Life ago, her pretending "Lidia's Italy" was one of the few preparation shows on free-to-air TV and I used to follow them over and over again. Nigh everything I live nigh European cooking (including the faculty why I was labour down Kale a decennary before it became "cool") is because of Lidia Bastianich. Old schooltime, sincere plenty Romance.

Soul Pasta to deliver with Ragu!

The mull of what type of pasta to mate with incompatible pasta sauces is a reflect that I get asked quite regularly. Mostly, most pasta sauces give couplet utterly healed with most ordinary food types, similar spaghetti, fettuccine, pasta, penne / ziti, macaroni, shells etc.

And piece this Lazy Barbecued Cut Kine Ragu Sauce testament be outstanding with any typewrite of food, the champion food for a colorful sauce suchlike this ragu is pappardelle. This open, housing food is especially eager for this instruction because the cut oxen clings to the ample strands.

Ingredients

RAGU

• 2.5 lb / 1.2kg chuck beef or other slow cooking beef cut, 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 
• 1 cup celery 
• 28 oz /800g crushed canned tomatoes
• 3 tbsp tomato paste
• 2 beef bouillon cubes, crumbled 
• 1 cup / 250ml red wine, full bodied (like merlot, cabernet sauvignon), or sub with beef broth
• 1 1/2 cups / 375 ml 
• 3/4 tsp dried thyme or 3 sprigs fresh thyme
• 3 dried bay leaves
• Extra salt and pepper , to taste

TO SERVE (NOT ALL SAUCE IS USED)

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

Instructions

1. Pat beef dry and sprinkle with salt and pepper
2. 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.
3. Turn stove down to medium low and add remaining 2 tbsp of olive oil.
4. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
5. 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 (Note 7) (see Note 5 for slow cooker and pressure cooker). Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
6. 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.
7. Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO add a little but of sugar (1/2 tsp at a time!) if it 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!).

TO SERVE:

1. Bring a very large pot of water with 1 tbsp of salt to the boil.
2. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
3. Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. (Note 4) Heat over high heat while the pasta is cooking.
4. When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
5. Add 3/4 cup of pasta water into the fry pan.
6. 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.
7. Yell for your family to sit down at the dinner table because you need to serve it immediately!
8. Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.

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