Beef Ragu with Pasta
Beef Ragu with Pasta

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beef ragu with pasta. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Beef Ragu with Pasta is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Beef Ragu with Pasta is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have beef ragu with pasta using 15 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Beef Ragu with Pasta:
  1. Make ready 2 tablespoon olive oil
  2. Make ready 1 kg beef chuck steak, cut into 4cm pieces
  3. Prepare 1 brown onion, finely chopped
  4. Prepare 1 selery stalk, finely chopped
  5. Prepare 1 carrot, finely chopped
  6. Make ready 1 cup dry red wine
  7. Get 2 x 400 gram cans cherry tomatoes in juices
  8. Take 1 cup beef stock
  9. Take 2 tablespoon tomato paste
  10. Take 3 spring fresh thyme
  11. Prepare Cooked pasta, to serve
  12. Take Grated parmesan, to serve
  13. Prepare Fresh parsley, chopped to serve
  14. Prepare Salt, to season
  15. Get Olivi oil, to serve
Steps to make Beef Ragu with Pasta:
  1. Heat half the oil in a large frying pan over high heat. Cook beef, in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. - Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender. - Add wine, tomatoes with liquid from cans, stock, paste and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid. - Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender.
  2. Stir with a wooden spoon to roughly shred beef. Toss ragu through fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley.

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