date: 2020-07-26T11:13:06.372Z image: https://img-global.cpcdn.com/recipes/7e01f600958c4696/751x532cq70/beef-ragu-pasta-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/7e01f600958c4696/751x532cq70/beef-ragu-pasta-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/7e01f600958c4696/751x532cq70/beef-ragu-pasta-recipe-main-photo.jpg author: Tillie Larson ratingvalue: 4.5 reviewcount: 30246 recipeingredient: - "500 g beef boneless chunk pieces" - "4 tbsp Olive oil" - "400 g pasta" - "1 brown onion" - "5 garlic cloves" - "2 carrots" - "A few sprigs of thyme or one tsp dried" - "1 bay leaf" - "2 tbsp tomato paste" - "2 cans tomatoes 400g" - "3 cups beef stock 2 cubes" - " Salt and Pepper" - "A few sprigs of fresh parsley" - "1 cup grated Parmesan cheese or as per taste" recipeinstructions: - "Pre heat your oven to 320°F – 160°C Place an oven proof (cast iron) pot on high heat, add a large drizzle of olive oil, once oil is hot add the meat pieces and caramelise until nice and brown." - "Peel and chop the onion, add to the meat, caramelise the onions, add the thyme and 5 minced garlic cloves. Peel and grate the carrots and add to the meat along with two cans of tomatoes. Add the tomato paste, and beef stock. Add one bay leaf, season with salt and pepper. Bring to a simmer, cover with an oven-proof lid and bake for 3 hours at 320°F – 160°C." - "Remove from oven, take out the bay leaf and give it a good mix until all the meat pieces have shredded apart. Taste and adjust seasoning. Boil a large pot of water. Add salt, once boiling. Place your pasta in boiling water cook for two minutes less than indicated on packet (approx 12 minutes). Once cooked, drain and place directly into hot ragu. Mix very gently for 1 minutes and serve. Top with grated Parmesan cheese and chopped parsley." categories: - Recipe tags: - beef - ragu - pasta katakunci: beef ragu pasta nutrition: 173 calories recipecuisine: American preptime: "PT19M" cooktime: "PT31M" recipeyield: "2" recipecategory: Dessert ---  Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beef ragu pasta. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious. Beef ragu pasta is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It's easy, it is quick, it tastes delicious. Beef ragu pasta is something which I have loved my entire life. They're nice and they look wonderful. Classic Italian beef ragu with shredded beef. And while this Slow Cooked Shredded Beef Ragu Sauce will be great with any type of pasta, the best pasta for a rich sauce like this ragu is pappardelle. If you're looking for valentines day date idea, this slow cooked beef ragu is PERFECT! You'll have to stir a bit occasionally, to make sure the. To begin with this particular recipe, we have to prepare a few components. You can have beef ragu pasta using 14 ingredients and 3 steps. Here is how you can achieve it. ##### The ingredients needed to make Beef ragu pasta: 1. Take 500 g beef boneless chunk pieces 1. Make ready 4 tbsp Olive oil 1. Prepare 400 g pasta 1. Make ready 1 brown onion 1. Prepare 5 garlic cloves 1. Prepare 2 carrots 1. Get A few sprigs of thyme (or one tsp dried) 1. Make ready 1 bay leaf 1. Prepare 2 tbsp tomato paste 1. Make ready 2 cans tomatoes (400g) 1. Get 3 cups beef stock (2 cubes) 1. Take Salt and Pepper 1. Take A few sprigs of fresh parsley 1. Make ready 1 cup grated Parmesan cheese (or as per taste) Serve with hand-cut pappardelle pasta for a great dinner party dish. Pasta: Cook the pasta in plenty of boiling salted water according to the directions on the packet. To assemble: Slice the beef thinly against the grain, discarding any fat. Add to the hot sauce with any. ##### Instructions to make Beef ragu pasta: 1. Pre heat your oven to 320°F – 160°C - Place an oven proof (cast iron) pot on high heat, add a large drizzle of olive oil, once oil is hot add the meat pieces and caramelise until nice and brown. 1. Peel and chop the onion, add to the meat, caramelise the onions, add the thyme and 5 minced garlic cloves. Peel and grate the carrots and add to the meat along with two cans of tomatoes. Add the tomato paste, and beef stock. Add one bay leaf, season with salt and pepper. Bring to a simmer, cover with an oven-proof lid and bake for 3 hours at 320°F – 160°C. 1. Remove from oven, take out the bay leaf and give it a good mix until all the meat pieces have shredded apart. Taste and adjust seasoning. - Boil a large pot of water. Add salt, once boiling. Place your pasta in boiling water cook for two minutes less than indicated on packet (approx 12 minutes). Once cooked, drain and place directly into hot ragu. Mix very gently for 1 minutes and serve. - Top with grated Parmesan cheese and chopped parsley. To assemble: Slice the beef thinly against the grain, discarding any fat. Add to the hot sauce with any. A handful of flat leaf parsley - garnish. I swapped pasta for roasted spaghetti squash to enjoy this delicious Beef and Mushroom Ragu served with ricotta and grated cheese - you won't miss the pasta! ragu is one of those meals I enjoy cooking as much as I enjoy eating it, I love the slow processes that builds up from scratch. pappardelle is one of the easiest of pastas and it goes really well with a ragu. This classic pasta dish is made a little healthier by using lean beef and substituting whole-grain penne for regular pasta. So that is going to wrap it up with this special food beef ragu pasta recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. 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