If you’re like the rest of Australia, you’ve probably got a quarantine pantry stuffed to the gills with dried pasta and canned tomatoes – which means you’re already halfway to making this beautiful beef ragu! With chunky beef, fresh herbs and red wine, this is comfort food at its best.
- 750g Beef chuck roast cut into 8cm cubes
- 500g of dried Pappardelle pasta
- 2 carrots, peeled and diced into 2cm cubes
- 1 large brown onion finely diced
- 2 tbs of chopped parsley
- 2 stalks of celery, chopped into 2cm cubes
- 800g tin of diced tomatoes
- 2 bay leaves
- 1 bunch of fresh thyme leaves
- 20g of butter
- 2 tbs of tomato paste
- 5 cloves of garlic, crushed
- 2 cups of beef stock
- 1 tbs of vegetable oil
- 1 1/2 cups of red wine
- Pre heat oven to 150 degrees.
- Heat oil in a cast iron crock pot. Brown beef in bathes over high heat and remove from pot.
- Reduce heat, add carrots, celery, onion, thyme and garlic. Cook for 5 mins.
- Add wine, bring to the simmer and scrape base of the pot to loosen sediment. Cook until wine has almost evaporated.
- Return beef to the pot with tomatoes, tomato paste, stock and bay leaves, season with pepper and salt to your liking.
- Cover and cook in the oven for 2-2.5hrs or until tender and beef is falling apart. Once cooked, the meat should break apart easily.
- Bring a large pot of salted water to the boil. Add pappardelle and cook as per pack instructions. Drain and return to the pot with melted butter and parsley. Toss until well coated.
- Divide between serving plates and spoon over ragu sauce. Add parmesan cheese and/or freshly picked basil as a garnish if you like.
This dish will be showcased on our new menu for winter using a freshly made pasta.