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Slow-cooked beef and pancetta ragu
Slow-cooked beef and pancetta ragu
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Prep Time:
20 minutes
Cook Time:
215 minutes
Total Time:
235 minutes
Hearty slow-cooked Italian ragu perfect for a stress-free feast. Magnifico!
Ingredients:
  • 1.25kg gravy beef, trimmed, cut into 3cm pieces
  • 1 large brown onion, chopped
  • 2 medium carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 red capsicum, finely chopped
  • 100g pancetta, finely chopped
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 40.00 ml plain flour
  • 185.63 gm red wine
  • 91.58 gm tomato paste
  • 255.00 gm beef style liquid stock
  • 410g can crushed tomatoes
  • 750g dried pappardelle pasta
  • 50g butter, chopped
  • Grated parmesan, to serve
  • Flat-leaf parsley leaves, to serve
Instructions:
  • In a large heavy-based flameproof casserole dish, heat half of the oil over medium-high heat. Brown the beef in 3 batches for about 6 minutes each until it's browned all over. Transfer the beef to a bowl.
  • Lower the heat to medium. Add the rest of the oil to the same dish, then toss in the onion, carrot, celery, capsicum, pancetta, rosemary, and thyme. Cook and stir occasionally for 10 minutes until the veggies start to soften.
  • Sauté minced garlic until fragrant. Sprinkle in flour and cook while stirring until vegetables are coated. Pour in wine and simmer briefly to reduce. Mix in tomato paste, stock, and tomatoes until well combined.
  • Add the beef back to the dish and mix well. Season generously with salt and pepper. Cover the dish and bring it to a boil. Then, reduce the heat to low and let it simmer for 3 hours, stirring occasionally, until the meat is very tender and the sauce thickens. Use the back of a spoon to break up the meat as needed.
  • Cook the pasta according to the instructions on the package. Afterwards, drain it well and return it to the pan. Add some butter and toss it to coat evenly. Season with salt and pepper. Serve the ragu on top of the pasta and sprinkle with parmesan and parsley before serving.

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