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Tagliatelle with beef ragu
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Prep Time:
10 minutes
Cook Time:
200 minutes
Total Time:
210 minutes
Indulge in a rich beef ragu, slow-cooked to perfection, served over delicate tagliatelle for a cozy autumn dinner.
Ingredients:
  • 500g tagliatelle
  • 125.00 ml coarsely chopped flat-leaf parsley
  • 2.00 long red chilli, thinly sliced (seeded, if desired)
  • Chopped flat-leaf parsley, extra, to serve
  • Grated parmesan, to serve
  • 2 x 400g cans whole tomatoes
  • 600g Beef Chuck Steak, trimmed, halved
  • 36.40 gm olive oil
  • 1 large red onion, coarsely chopped
  • 6 garlic cloves, crushed
  • 1/2 bunch rosemary sprigs
  • 1/2 bunch thyme sprigs
Instructions:
  • Blend the tomatoes in a blender until smooth. Mix the beef with 1 tablespoon of oil in a bowl and season well. In a large flameproof casserole pan over medium-high heat, brown the beef in batches for 4 minutes or until browned all over. Transfer to a plate and reduce heat to medium.
  • Pour the remaining oil into the pan and sauté the onion, garlic, and chili for 5 minutes until the onion softens. Mix in the rosemary, thyme, and 1 cup (250ml) water. Bring to a simmer and let it cook until the liquid reduces by half. Add the pureed tomato and beef, season well, and bring to a boil. Reduce the heat, cover, and simmer for 2½-3 hours until the beef is tender. Remove and discard the rosemary and thyme stems using tongs. Transfer the beef to a heatproof bowl, shred using 2 forks, and return to the pan to mix well.
  • Cook the pasta in a large saucepan of boiling water according to package instructions until al dente. Drain the pasta.
  • Combine the pasta with the beef ragu in the pan along with the chopped parsley. Gently mix together, then portion into serving bowls. Garnish with chili, extra parsley, and parmesan before serving.

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