Indulge Thyself // Beef Ragu Bolognese Pappardelle
Edited by Homegrown Market
- 1 tbsp. salt
- Black pepper
- 3 tbsp. olive oil
- 3 cloves garlic, minced
- 1 onion , diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 800g tomato sauce
- 3 tbsp. tomato paste
- 2 beef or chicken stock cubes
- 1 cup red wine full bodied (like merlot, cabernet sauvignon), or sub with non alcoholic wine
- 1 1/2 cups water
- 2 sprigs of rosemary
- 3 dried bay leaves
- Pat beef dry and sprinkle with salt and pepper
- Sear Beef: Heat 1 tbsp. olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
- Turn stove down to medium low and add remaining 2 tbsp. of olive oil.
- Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
- Add remaining Ragu ingredients and return the beef to the pot (including juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently.
- Slow cook: Cover the pot and let it cook for 2 hours & a half or until beef is tender enough to shred.
- Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes uncovered, if the sauce is still watery in order to thicken.
- Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste.
- Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
- Pasta: Bring a very large pot of water with 1 tbsp. of salt to the boil.
- Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
- Add desired amount of Ragu in a pan.
- When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
- Add some of the pasta water into the fry pan.
- Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
- Serve with plenty of freshly grated Parmesan & enjoy.