Beef Ragu with Fresh Pappardelle
We just changed our clocks back an hour, the days are now shorter, and the nights a little cooler, so around here we are now in comfort food mode. Enter this really simple and delicious one-pot meat sauce, Beef Ragu. The ragu cooks low and slow, all the flavours marry, and the beef ends up fork tender. Making it perfect for being served with your favourite pasta( I made fresh pappardelle), or over creamy polenta. I don't think it's something you would make after rushing back from a long day at work, but instead make it for a lazy weekend at home, it just ticks off all the boxes for comfort food!
Beef Ragu
Approximately 3 pounds (1.35kg) Beef brisket, or similar cut of meat (slow cooking)
5 Tbsp olive oil
2 small onions, finely diced
5 cloves of garlic, finely chopped
1 cup of celery, finely diced (4-5 stalks)
1 cup Carrot, finely diced (1-2 medium carrots)
2 cups (500ml) red wine, divided
3 cups (750ml) beef stock/broth
1 28oz (800g) can of crushed Tomatoes
1 6oz (170g) can of tomato paste
1 Tbsp (15ml) worcestershire sauce (optional)
4 Bay leaves
*sugar
Cut the meat into 4-5 large pieces. Pat each dry, and season well with salt and pepper. Heat 2 Tbsp olive oil over high heat in a large heavy pot (cast iron if possible). Sear the meat for 1-2 minutes per side, until it is golden brown. You may have to do this in a few batches. Remove and set aside.
Add 3 Tbsp oil to the pot, and reduce the heat to medium. Add the onions, garlic, and a big pinch of salt. Fry off for 5 minutes, until the onions are starting to turn translucent. Add the diced carrots and celery, and cook for 10-15 minutes, stirring often, until they are soft. Deglaze the pan with half a cup of the wine, and cook for a minute or so.
Add the beef back into the pan, along with the remainder of the wine and the rest of the ingredients. Reduce the heat to very low, and simmer, covered for 3-4 hours, stirring very occasionally, until the beef is fork tender and falling apart. Remove the lid, and allow to simmer for 30-40 minutes, until the sauce has reduced. Taste and season with salt, pepper and 1 to 2 teaspoons sugar if needed, to balance the acidity. Remove the beef from the pan, and shred with two forks into small pieces. Return to the pot, and stir well to incorporate. Set aside until you are ready to use. You can also make this a day in advance and store in the fridge - the flavour develops with time. Serve over hot pasta and top with freshly grated parmesan, or even better, with parmigiano reggiano!
PAPPARDELLE (recipe)
Shape into a ball, place in a bowl and cover with cling film. Chill in the fridge for 30 minutes to 1 hour.
Divide the dough into 3 equal portions. Take the first one, flatten it a bit and roll with a rolling pin on a floured work surface 5 to 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same way, till the dough reaches a consistent thickness, about 2mm thick.
Cut the dough into a manageable sheet, if needed. Flour generously, then roll up loosely into a cylinder.
To make pappardelle: Slice the cylinder into 2.5cm portions. Once cut, quickly unroll the strips and toss generously in flour. Let air dry 30 minutes before cooking.
To cook the pasta: bring a large pan of salted water to the boil. Once boiling, drop in the pasta and cook for 3 to 5 minutes, or until al dente.
Ragu recipe adapted from here
Beef Ragu
Approximately 3 pounds (1.35kg) Beef brisket, or similar cut of meat (slow cooking)
5 Tbsp olive oil
2 small onions, finely diced
5 cloves of garlic, finely chopped
1 cup of celery, finely diced (4-5 stalks)
1 cup Carrot, finely diced (1-2 medium carrots)
2 cups (500ml) red wine, divided
3 cups (750ml) beef stock/broth
1 28oz (800g) can of crushed Tomatoes
1 6oz (170g) can of tomato paste
1 Tbsp (15ml) worcestershire sauce (optional)
4 Bay leaves
*sugar
Cut the meat into 4-5 large pieces. Pat each dry, and season well with salt and pepper. Heat 2 Tbsp olive oil over high heat in a large heavy pot (cast iron if possible). Sear the meat for 1-2 minutes per side, until it is golden brown. You may have to do this in a few batches. Remove and set aside.
Add 3 Tbsp oil to the pot, and reduce the heat to medium. Add the onions, garlic, and a big pinch of salt. Fry off for 5 minutes, until the onions are starting to turn translucent. Add the diced carrots and celery, and cook for 10-15 minutes, stirring often, until they are soft. Deglaze the pan with half a cup of the wine, and cook for a minute or so.
Add the beef back into the pan, along with the remainder of the wine and the rest of the ingredients. Reduce the heat to very low, and simmer, covered for 3-4 hours, stirring very occasionally, until the beef is fork tender and falling apart. Remove the lid, and allow to simmer for 30-40 minutes, until the sauce has reduced. Taste and season with salt, pepper and 1 to 2 teaspoons sugar if needed, to balance the acidity. Remove the beef from the pan, and shred with two forks into small pieces. Return to the pot, and stir well to incorporate. Set aside until you are ready to use. You can also make this a day in advance and store in the fridge - the flavour develops with time. Serve over hot pasta and top with freshly grated parmesan, or even better, with parmigiano reggiano!
PAPPARDELLE (recipe)
Shape into a ball, place in a bowl and cover with cling film. Chill in the fridge for 30 minutes to 1 hour.
Divide the dough into 3 equal portions. Take the first one, flatten it a bit and roll with a rolling pin on a floured work surface 5 to 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same way, till the dough reaches a consistent thickness, about 2mm thick.
Cut the dough into a manageable sheet, if needed. Flour generously, then roll up loosely into a cylinder.
To make pappardelle: Slice the cylinder into 2.5cm portions. Once cut, quickly unroll the strips and toss generously in flour. Let air dry 30 minutes before cooking.
To cook the pasta: bring a large pan of salted water to the boil. Once boiling, drop in the pasta and cook for 3 to 5 minutes, or until al dente.
Ragu recipe adapted from here
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