Ragu of slow cooked beef with pappardelle recipe

This recipe comes from Rick’s new series, Rick Stein’s Australia. Find out more here.

Ingredients for Rick’s ragu of slow cooked beef recipe

SERVES 6

• 3-4 tbsp olive oil
• 750 g boneless shin of beef, cut into 3 large chunks
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, sliced
• 300 ml red wine
• 210 g tin of chopped tomatoes
• 500 ml beef stock
• 2 tbsp vinno cotto
• 1 bay leaf
• 2 sprigs thyme
• Salt and pepper, to taste
• 600-800 g Pappardelle
• Freshly grated Parmesan to serve

How to make Rick’s ragu of slow cooked beef recipe

1. In a heavy based low casserole pan (with a lid) heat 2 tbsp oil and brown the beef chunks over a high heat all over and set aside on a plate.
2. Add the remaining oil and lower the heat and gently fry the onion, carrots, celery and garlic until softened, return the browned beef to the pan and add the herbs, red wine, tomatoes, beef stock and vinno cotto and bring up to a simmer, season with salt and pepper.
3. Cover and continue to simmer over a medium-low heat for about 2-2 ½ hours or until the beef is tender and falling apart. Remove the lid and bring to a rapid simmer, simmer rapidly for 5 mins or until sauce has reduced a little bit.
4. Then use two forks to pull the meat apart in the pan.
5. Remove the thyme stalks and bay leaf.
6. Boil the pasta in plenty of salted boiling, water and drain.
7. Combine the ragu with the cooked pappardelle and serve with plenty of freshly grated Parmesan.

Happy cooking