Slow-cooked Beef Ragu with Pappardelle
Ingredients
- 400g Pappardelle
- 850g beef short ribs
- Parmesan
- 2 tbsp olive oil
- 1 large carrot, chopped
- 2 celery ribs, chopped
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 2 x 400g canned crushed tomatoes
- 2 cups beef stock
- salt & pepper
- 4 sprigs of fresh thyme and 2 sprigs of rosemary
- 2 bay leaves
- 1 cup red wine
- 2 tbsp tomato paste
- Parsley to serve
Why you’ll love this recipe
Deep, Rich Flavour: Slow-cooking the beef short ribs allows all the flavours to develop, resulting in a deliciously rich sauce.
Minimal Effort: After a bit of prep, your slow cooker does the hard work, giving you time to relax or focus on other things.
Perfect for Leftovers: This ragu tastes even better the next day, making it ideal for meal prep.
Tips for making the perfect Beef Ragu
Searing the Beef: Don’t skip the step of browning the short ribs. Browning adds a depth of flavour that makes the ragu even more delicious.
Choose the Right Pasta: While the beef ragu sauce will be great with any type of pasta, the best choice is pappardelle. The flat, wide pasta helps to soak up the ragu and the sauce clings to it.
Make it Ahead: This ragu tastes even better the next day, as the flavours continue to meld together. It also freezes well, making it a great option for meal prep.
Directions
- Sprinkle beef with salt and pepper
- Heat oil in an oven proof pot and brown meat all over. Remove and set aside
- Add onion and garlic to same pot and cook for 2 minutes
- Add carrot and celery and cook until softened
- Add tomato paste and cook for 1 minute
- Add wine, beef stock, thyme, rosemary, bay leaves and parmesan rind
- Add beef to pot, submerge into liquid
- Cover with lid and cook on low heat for 3 - 4 hours or until meat falls off the bone
- Cook pasta according to packet directions
- Gently toss the pasta through the ragu sauce with a splash of pasta water
- Serve with plenty of freshly grated parmesan and chopped parsley
Ingredients
- 400g Pappardelle
- 850g beef short ribs
- Parmesan
- 2 tbsp olive oil
- 1 large carrot, chopped
- 2 celery ribs, chopped
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 2 x 400g canned crushed tomatoes
- 2 cups beef stock
- salt & pepper
- 4 sprigs of fresh thyme and 2 sprigs of rosemary
- 2 bay leaves
- 1 cup red wine
- 2 tbsp tomato paste
- Parsley to serve
Why you’ll love this recipe
Deep, Rich Flavour: Slow-cooking the beef short ribs allows all the flavours to develop, resulting in a deliciously rich sauce.
Minimal Effort: After a bit of prep, your slow cooker does the hard work, giving you time to relax or focus on other things.
Perfect for Leftovers: This ragu tastes even better the next day, making it ideal for meal prep.
Tips for making the perfect Beef Ragu
Searing the Beef: Don’t skip the step of browning the short ribs. Browning adds a depth of flavour that makes the ragu even more delicious.
Choose the Right Pasta: While the beef ragu sauce will be great with any type of pasta, the best choice is pappardelle. The flat, wide pasta helps to soak up the ragu and the sauce clings to it.
Make it Ahead: This ragu tastes even better the next day, as the flavours continue to meld together. It also freezes well, making it a great option for meal prep.
Directions
- Sprinkle beef with salt and pepper
- Heat oil in an oven proof pot and brown meat all over. Remove and set aside
- Add onion and garlic to same pot and cook for 2 minutes
- Add carrot and celery and cook until softened
- Add tomato paste and cook for 1 minute
- Add wine, beef stock, thyme, rosemary, bay leaves and parmesan rind
- Add beef to pot, submerge into liquid
- Cover with lid and cook on low heat for 3 - 4 hours or until meat falls off the bone
- Cook pasta according to packet directions
- Gently toss the pasta through the ragu sauce with a splash of pasta water
- Serve with plenty of freshly grated parmesan and chopped parsley
Helpful Tips
Storage
Substitutions
- If you prefer not to use wine, you can replace it with extra beef stock.
- Feel free to add mushrooms, spinach, or zucchini for extra veggies.
- Add a pinch of chilli flakes for some heat.
Serving Suggestions
Watch How to Make It
