Yields8 ServingsPrep Time20 minsCook Time3 hrs 35 minsTotal Time3 hrs 55 mins
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Slow-Cooked Beef and Pancetta Ragu

Ingredients

 2 tbsp Extra virgin olive oil1.
 1.25 kg Gravy beef, cut into 3cm pieces
 750 g Pappardelle pasta
 410 g Crushed Tomato can
  cup Tomato paste
 ¾ cup Red wine
 1 cup Beef liquid stock
 50 g Butter, chopped
 1 Brown onion, chopped
 2 Carrots, finely chopped
 2 Celery stalks, finely chopped
 1 Red capsicum, finely chopped
 3 Fresh rosemary sprigs
 4 Fresh thyme sprigs
 2 Garlic cloves, crushed
 2 tbsp Plain flour
 Grated parmesan, to serve
 Parsley, to serve

Method

1

Heat 1/2 the oil in a large flameproof casserole dish over medium-high heat. Cook the beef, in 3 batches, for 6 minutes or until browned all over. Transfer to a bowl.

2

Reduce heat to medium. Heat the remaining oil in the same dish. Add onion, carrot, celery, capsicum, D'Orsogna Pancetta, rosemary and thyme. Cook, stirring occasionally, for 10 minutes or until vegetables just begin to soften.

3

Add garlic to the dish and cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute or until vegetables are coated. Stir in wine. Bring to a simmer. Simmer for 1 minute or until reduced slightly. Add tomato paste, stock and tomatoes. Stir to combine.

4

Return beef to dish. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 3 hours, or until meat is very tender and sauce thickens. Use the back of a spoon to break up meat

5

Cook pasta following packet directions. Drain well. Return to pan. Add butter. Toss to coat. Season with salt and pepper. Serve ragu on pasta, sprinkled with parmesan and parsley.

Ingredients

 2 tbsp Extra virgin olive oil1.
 1.25 kg Gravy beef, cut into 3cm pieces
 750 g Pappardelle pasta
 410 g Crushed Tomato can
  cup Tomato paste
 ¾ cup Red wine
 1 cup Beef liquid stock
 50 g Butter, chopped
 1 Brown onion, chopped
 2 Carrots, finely chopped
 2 Celery stalks, finely chopped
 1 Red capsicum, finely chopped
 3 Fresh rosemary sprigs
 4 Fresh thyme sprigs
 2 Garlic cloves, crushed
 2 tbsp Plain flour
 Grated parmesan, to serve
 Parsley, to serve

Directions

1

Heat 1/2 the oil in a large flameproof casserole dish over medium-high heat. Cook the beef, in 3 batches, for 6 minutes or until browned all over. Transfer to a bowl.

2

Reduce heat to medium. Heat the remaining oil in the same dish. Add onion, carrot, celery, capsicum, D'Orsogna Pancetta, rosemary and thyme. Cook, stirring occasionally, for 10 minutes or until vegetables just begin to soften.

3

Add garlic to the dish and cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute or until vegetables are coated. Stir in wine. Bring to a simmer. Simmer for 1 minute or until reduced slightly. Add tomato paste, stock and tomatoes. Stir to combine.

4

Return beef to dish. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 3 hours, or until meat is very tender and sauce thickens. Use the back of a spoon to break up meat

5

Cook pasta following packet directions. Drain well. Return to pan. Add butter. Toss to coat. Season with salt and pepper. Serve ragu on pasta, sprinkled with parmesan and parsley.

Slow-Cooked Beef and Pancetta Ragu