{"id":3968,"date":"2025-02-21T12:50:04","date_gmt":"2025-02-21T11:50:04","guid":{"rendered":"https:\/\/www.pastaliguori.com\/?post_type=recipes&p=3968"},"modified":"2025-03-04T17:28:57","modified_gmt":"2025-03-04T16:28:57","slug":"slow-cooked-beef-ragu-pasta","status":"publish","type":"recipes","link":"https:\/\/www.pastaliguori.com\/au\/recipes\/slow-cooked-beef-ragu-pasta\/","title":{"rendered":"Slow Cooked Beef Ragu Pasta"},"content":{"rendered":"
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Slow Cooked Beef Ragu Pasta is a culinary masterpiece that transforms simple ingredients into a rich, hearty sauce. Tender beef chuck, fresh carrots, and a mix of rosemary and basil are simmered in a tomato and red wine sauce, creating a deep, flavourful ragu that clings perfectly to fettucce pasta. This dish offers a comforting and savoury experience in every bite.<\/p>\n\n<\/div>\n <\/div>\n\n<\/div>\n\n\n

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Ingredients<\/h2>\n\n\n\n
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SERVES 4<\/strong><\/strong><\/p>\n\n\n

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250g Fettucce Pasta Liguori<\/p>\n\n\n

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800g Beef chuck steak<\/p>\n\n\n

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1 Carrot diced<\/p>\n\n\n

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\u00bd Onion diced<\/p>\n\n\n

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1 Celery stalk with leaves - diced<\/p>\n\n\n

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1 Rosemary stalk<\/p>\n\n\n

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Bay Leaves - handful<\/p>\n\n\n

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Basil - handful, fresh<\/p>\n\n\n

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1 Bottle tomato passata<\/p>\n\n\n

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1L Vegetable stock<\/p>\n\n\n

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1 Small-sized glass of red wine<\/p>\n\n\n

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3 Tbsp plain flour<\/p>\n\n\n

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Extra Virgin Olive Oil - EVOO<\/p>\n\n\n

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Salt and pepper<\/p>\n\n\n

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PREPARATION<\/strong><\/mark>:<\/p>\n\n\n\n

To Make the Sauce:<\/strong><\/h4>\n\n\n\n
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  1. Cut the beef into cubes, then heat a casserole or Dutch oven with 4-5 tablespoons of EVOO over medium heat.<\/li>\n\n\n\n
  2. Add carrots, onions, and celery with a splash of water. Cover and cook for 10 minutes or until tender.<\/li>\n\n\n\n
  3. Mix in some rosemary leaves and stir until the vegetables become mushy, then add the beef cubes and brown each side.<\/li>\n\n\n\n
  4. Sprinkle flour over the beef, then move them around using a wooden spoon. This will help form a creamy sauce base. When you can see the meat is softening, add the red wine and continue stirring.<\/li>\n\n\n\n
  5. Once the wine has evaporated, add a little bit of stock to keep it moist, then pour in a bottle of passata and cook for another 2 minutes while stirring.<\/li>\n\n\n\n
  6. Once the sauce starts to dry up, add half a litre of stock. Add the bay leaves, celery leaves, and the rest of the rosemary before seasoning with salt and pepper, then stir.<\/li>\n\n\n\n
  7. Cover and simmer for 4 hours, stirring every half hour and adding more stock if it dries out; in the last 30 minutes, remove the celery leaves, bay leaves, and rosemary branch. Continue to cook without the lid to help thicken the sauce.<\/li>\n\n\n\n
  8. Turn off the stove, stir in fresh basil (optional), and cover the sauce again while you prepare the pasta.<\/li>\n<\/ol>\n\n\n\n

    To Make the Pasta:<\/strong><\/h4>\n\n\n\n
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    1. Begin by filling a large pot with water, bring it to a boil, add a tablespoon of salt and allow it to dissolve.<\/li>\n\n\n\n
    2. Add the Fettucce Pasta and cook for 8 minutes for al dente or 9 minutes for softer pasta. (Check your pasta packet for correct times depending on the brand you buy) Stir occasionally.<\/li>\n\n\n\n
    3. Reserve a mug of pasta water - this is liquid gold and will help make your sauce even creamier!<\/li>\n<\/ol>\n\n\n\n

      Finishing Touches<\/strong><\/h4>\n\n\n\n
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      1. Heat a small amount of EVOO on the frying pan.<\/li>\n\n\n\n
      2. Add three ladles of the ragu sauce to the pan and stir with a wooden spoon to warm through.<\/li>\n\n\n\n
      3. Next, transfer the drained pasta into the pan, mix thoroughly with tongs. If the mixture seems too dry, add two more ladles of ragu sauce to achieve the desired consistency.<\/li>\n\n\n\n
      4. Finally, add in a splash of reserved pasta water and toss really well to fully incorporate the sauce, add more if necessary.<\/li>\n\n\n\n
      5. Drizzle one more ladle of ragu sauce over the pasta for an extra rich finish. Serve immediately.<\/li>\n<\/ol>\n\n\n
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          Vincenzo's tip<\/strong><\/mark>
          Always follow the cooking instructions on the pasta packet to avoid pasta that\u2019s too soft. Aim for al dente to ensure each bite is just right and if you\u2019re unsure, take one out just before cooking time is up to be certain it\u2019s cooked to perfection.<\/p>\n\n\n

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