Beef and red wine ragu with a glass of wine, on the couch in front of Netflix is my happy place after a long day at the store. It’s meaty, full of red wine & tomatoes, and is one of the most soul-warming dishes around. Plus, I don’t know about you, but I could happily eat pasta every night!
My big batch recipes generally feed 6-8 serves. The idea is that one batch will feed 3-4 people 2 nights dinner making them great for time-poor people, batch cooks, or like me, cooking for shift workers.
Traditionally Ragu is served with pappardelle pasta. Personally, I like to serve mine with Capunti. All the good, tomato-ey bits get stuck in the crevices. It’s also my favourite pasta so I try to weave it into recipes as much as possible!
When buying pasta from the store, there’s pasta, and there’s pasta. Many supermarket pastas are dried at high temperatures, effectively par cooking the pasta and making it really hard to get a perfect al dente pasta. Seek out those who stock pasta that is air-dried. You will not only notice the superior difference in taste, but the pasta itself is far better for you.
HINT – Where possible, cook your ragu a day in advance. Next day stew always tastes better! Oh and always finish this one with a good parmesan and freshly picked basil. You’ll thank me for it!
If you are as obsessed with slow-cooked stews as I am, check out my Irish Stew recipe. Because what’s the point of an Irishman’s Wife if she doesn’t have a good stew recipe up her sleeve?Print
Beef and red wine ragu with a glass of wine, on the couch in front of Netflix is my happy place after a long day at the store. It’s meaty, full of red wine & tomatoes, and is one of the most soul warming dishes around.
- 2 tblsp olive oil (extra virgin)
- 1 kg chuck steak (cut in rough 3cm dice)
- 2 400g canned tomatoes
- 250 ml beef stock
- 250 ml red wine
- 1 tbsp tomato paste
- 2 onions (sliced)
- 4 cloves garlic (crushed)
- 2 bay leaves
- 3 sprigs thyme
- Preheat oven to 150°c.
- In a large, cast iron pot, combine olive oil and onion onion. Cook on the stovetop on a low heat till softened (about 10 minutes). Add garlic. Cook for 1 minute and stir through.
- In a hot frypan, seal the chuck steak. Turn once and seal the other side (usually about 1 minute on each side) This will need to be done in stages. Don’t overcrowd the pan. We’re sealing in all the goodness and rendering any fat on the outside!
- Add the sealed beef chunks into the onion/garlic pot. Add the beef stock, red wine, canned tomato, tomato paste, bay and thyme. Bring to simmer point on top of stove, then pop in the oven (lid on) for 3 hours.
- Remove from oven. Taste test and make sure that beef is falling apart, so you get shreds of it through the pasta.
- Serve with cooked al-dente pasta, a shaving of good parmesan, basil leaves and a glass of wine!
Keywords: Beef, Pasta, Slow Cooking