Slow Cooked Beef Ragu Pasta

-
Earlier this week I had my parents around for dinner. I saw this recipe a couple of weeks ago and though that this would be the perfect opportunity to make it. 

Preheat your oven to 180 degrees celcuis. Dust the beef pieces with flour, shake to remove any excess. Heat 2 tablespoons of the olive oil in a heavy based oven proof saucepan over a high heat. Cook the beef for 2-3 minutes each side or until browned. Remove from the pan and set aside.

Reduce the heat to low, add the remaining oil, onion and garlic and cook for 6-8 minutes or until softened. Increase the heat to high and add the wine. Cook off scraping the bottom of the pan until reduced by half. Add the stock, water, tomatoes, tomato paste, bay leaves and sugar. Stir to combine. Return the beef to the pan and cover with a tight fitting lid. Place in the oven and stir every 30 minutes and roast for 2 hours. Remove the lid and roast for a further 30 minutes.

Put on a large pot of water for the pasta. Remove the beef from the pan and shred using 2 forks, discard any fat. Return the meat to the sauce and stir to combine. Turn the heat off in the oven and return the pot to the oven whilst you cook the pasta. Add the pasta to the boiling water. Cook as per the packets instructions.

Add the cooked pasta to the beef ragu and stir to coat. Serve topped with the fresh parmesan and fresh basil.


This dish was great. I love pasta so it dosn't take much to make me happy but the flavour was amazing. I took the left overs to work the next day and the were quickly and happliy received.

Until next time, Happy Cooking, Kate.

***Ingredients

  • 1 kg piece beef brisket, cut into 4 pieces
  • 2 tablespoons plain flour, for dusting
  • 1/4 cup olive oil
  • 1 brown onion, thickly sliced
  • 3 cloves garlic, peeled
  • 1 cup red wine
  • 2 cups beef stock
  • 1 cup water
  • 1 x 400 gram tin cherry tomatoes
  • 4 bay leaves
  • 2 tablespoon tomato paste
  • 1 tablespoon caster sugar
  • 400 caserecci pasta
  • Sea salt and freshly cracked pepper
  • 1/2 cup basil leaves
  • Finely grated parmesan, to serve

Comments

Post a Comment

Popular posts from this blog

Rhubarb Jelly

-
Image
I made Pork for mother's day. (Will post shortly). To go with the Roast Pork I made Rhubarb jelly. Lets get started in a large stock pot place the rhubarb, apple and lemon juice and seeds. Pour over 1.5 litres of water. Bring the pot to a simmer over a medium heat. Once simmering reduce the heat and cook for 1- 1 1/4 hours until pulpy. Strain through a muslin-lined sieve. It should make 1 litre. Do not push the pulp throught the sieve it will make the jelly cloudy. Pour the liquid into a clean saucepan and add the sugar. Stir over a medium to high heat until the sugar resolves. Simmer the mixture until the mixture reaches setting point. To check if it is at setting point chill a saucer in the freezer. Return to the freezer for 1 minutes. If the mixture wrinkles it is ready. Remove from heat, stand for 10 minutes. Remove any scum from the surface and stir in the vinegar. Ladle into sterilised jars. Add a rosemary sprig to each, seal and stand until cooled to room temp...
Read more

Peri Peri BBQ Chicken Pizza

-
Image
This recipe combines some flavours that I really like. And is there anything better that a home made pizza. I have posted my recipe for pizza bases on my lamb pizza  post earlier this year. This recipe is amazing and the more times that you make it the easier it gets! Now for the topping, you can cook this on your BBQ, if you have a BBQ with a hood, otherwise you can grill the chicken and onion in a grill pan on a hot plate. Spray the capsicum with some oil and put into an oven at 180 degrees Celsius for 20-30 minutes until the skin begins to black. (If you are doing on your BBQ place them onto the grill and cook until charred all over. Turning as required.) Once cooked place into a bowl and cover with plastic wrap. Allow it to stand for 5 minutes. Peel the skin off and deseed. Cut up to your desired size. While you are waiting for the capsicum to seam in the bowl, process the garlic, chilli, paprika and oregano until finely chopped. Add the lemon juice and oil and continue t...
Read more

Spice Rub Butterflied Chicken

-
Image
I has been pretty hot here in Melbourne for the last couple of week and I also haven't had an oven😢 So I was looking for something to cook on the BBQ. I am a fan of butterflied chicken because it cooks quicker than a traditional roast. I also like that it is easier to get marinade to stay on the bird while you are trying to cook it. I made this for my family and some of them, not naming names, aren't huge fans of chilli, so I reduce the amount of flakes that I used. However if I was making it for myself I wouldn't hesitate to use the full amount. I don't think that the full quantity would be to hot at all. Obviously depending on the type of flakes that you use. Preheat your oven or hooded BBQ to 200 degrees Celsius.  I prefer to butterfly my own chickens. It is really easy and once you have done it once or twice and you know where to cut you will never buy one again pre-cut. I suggest watching one of the many videos on YouTube. It will give you the added visua...
Read more