Recipe

Pappardelle with slow-cooked beef ragu

There is nothing more comforting than slow-cooked beef, swimming in a rich sauce, tossed through pasta. Indulge your inner foodie tonight with this delicious dinner.

  • 20 mins preparation
  • 8 hrs 20 mins cooking
  • Serves 4
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Ingredients

Pappardelle with slow-cooked beef ragu
  • 2 tablespoon extra virgin olive oil
  • 1 large (200g) brown onion, chopped finely
  • 6 drained anchovy fillets, chopped
  • 3 clove garlic, chopped finely
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) dry red wine
  • 400 gram can chopped tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1 fresh bay leaf
  • 1 kilogram gravy (shin) beef, cut into 5cm pieces
  • 500 gram pappardelle pasta
  • fresh thyme or basil, to serve

Method

Pappardelle with slow-cooked beef ragu
  • 1
    Heat oil in a large frying pan over high heat. Cook onion, stirring, until softened. Add anchovy and garlic; cook about 1 minute or until fragrant. Stir in tomato paste then wine; bring to the boil. Boil, uncovered, for about 3 minutes or until reduced. Stir in undrained tomatoes and herbs.
  • 2
    Transfer mixture to a 4.5-litre (18-cup) slow cooker with beef; mix well. Cook, covered, on low for 6-8 hours, or until beef is very tender.
  • 3
    Discard bay leaf. Remove beef from cooker; shred meat coarsely. Return beef to cooker and stir though sauce. Season to taste with salt and freshly ground black pepper.
  • 4
    Cook pasta in a large saucepan of well-salted boiling water until just tender. Reserve 1/2 cup (125ml) of the cooking water. Drain pasta. Return pasta to pan, toss through the beef ragu and the reserved cooking water if needed.
  • 5
    Serve pasta with fresh thyme or basil, if desired.

Notes

Without a slow-cooker, you can cook this ragu in the oven in a casserole dish, covered, for 3 hours at 160°C (140°C fan-forced). Make a double batch of this recipe and freeze the other half for a convenient dinner. Ragu suitable to freeze. Not suitable to microwave.

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