Pulled beef ragu with spaghetti

Served over perfectly cooked pasta, this is the ultimate bowl of comfort food.
slow cooked beef ragu
4
30M
3H
3H 30M

This beef ragu is cooked over low heat for 3 hours to ensure the beef is so tender it will fall apart with a gentle nudge or two from a fork.

Make ahead

This slow cooked beef cheeks ragu can be made 2 days ahead; store, covered, in the fridge. The breadcrumb mixture can be made 1 day ahead; store in an airtight container at room temperature.

Looking for more pasta recipes? Or our slow cooked ragu made with gravy beef?

Ingredients

Method

1.Season the beef. Heat 1 tablespoon of the oil in a large heavy-based casserole dish over medium-high heat; cook beef, in two batches, for 3 minutes each batch, turning occasionally, or until browned and caramelised all over. Transfer to a plate
2.Heat 1 tablespoon of oil in same dish; cook onion, carrot, celery and 2 cloves garlic over medium heat for 7 minutes or until soft and lightly browned. Add wine and 1 tablespoon of the rosemary, scraping the base of pan; cook for 30 seconds. Return beef and any juices to dish, then canned tomatoes and stock; season. Reduce heat to low; cook, covered, for 3 hours or until meat is very tender and can be pulled with a fork. Transfer beef to a large bowl; pull apart using two forks. Return beef to sauce. Cover to keep warm.
3.Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook bread and remaining garlic and rosemary for 4 minutes, stirring often, or until golden and crisp. Transfer to a tray lined with paper towel to cool
4.Cook pasta in a large saucepan boiling salted water for 8 minutes or until al dente. Drain well and add to beef ragu; toss gently to combine.
5.Divide pasta among bowls; top with breadcrumb mixture and parmesan. Serve with rocket.

You could use 800ml tomato passata instead of the canned diced tomatoes, if you prefer.

Note

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