Hey there, Austin Carter here from Beyond the Bayou Blog. Today, I’m excited to share my take on Ragu Pasta with you all. This recipe reminds me of a funny story from my college days. I once tried to impress my roommates with a “gourmet” pasta dish, but all I had was ground beef and tomato sauce. Let’s just say it wasn’t exactly a culinary masterpiece.
Since then, I’ve come a long way in my cooking journey. This ragu pasta is a result of years of tweaking and perfecting. It’s become my go-to comfort food on chilly evenings or when I’m feeding a crowd.
There’s something magical about the rich, meaty sauce simmering away on the stove, filling the house with amazing smells. It’s the kind of meal that brings people together, perfect for family dinners or casual get-togethers with friends. So, let’s dive in and make some ragu pasta that’ll have everyone asking for seconds! You can also try more such pasta options on our blog.
![Ragu Recipe [Slow-Cooked Italian Comfort]](https://cdn.beyondthebayoublog.com/wp-content/uploads/2024/06/Ragu-Recipe-Slow-Cooked-Italian-Comfort.jpg)
Ragu Recipe
Equipment
- Heavy-based pot
- Tongs
- Wooden Spoon
- Knife
- Cutting Board
- Measuring cups and spoons
- Plate
- Two forks
Ingredients
- 1.2 kg / 2.5 lb chuck beef or other slow cooking beef cut cut into equal 4 pieces
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil separated
- 3 cloves garlic minced
- 1 onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 800 g / 28oz crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes crumbled
- 1 cup / 250ml red wine full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock
- 1 1/2 cups water
- 3/4 tsp dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
- TO SERVE NOT ALL SAUCE IS USED
- 1 lb /500g dried pappardelle or other pasta of choice
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley finely chopped (optional)
Instructions
- Pat beef dry and season with salt and pepper.
- Heat 1 tbsp olive oil in a heavy-based pot over high heat. Sear beef on all sides until browned, then remove to a plate.
- Reduce heat to medium-low, add remaining olive oil, garlic, and onion. Sauté for 2 minutes.
- Add carrots and celery, and sauté for 5 minutes.
- Add tomatoes, tomato paste, bouillon cubes, wine, water, thyme, bay leaves, and seared beef with juices. Bring to a simmer, then reduce heat to low.
- Cover and cook for 2 hours until beef is tender. Remove beef, shred with forks, and return to pot.
- Simmer for 30 minutes until sauce thickens. Adjust seasoning with salt, pepper, and sugar if needed.
- Serve over pappardelle with grated Parmesan and parsley.
Nutrition
Tips to Keep in Mind!
- Enhance Flavor with Marbling: Look for beef cuts with good marbling like chuck roast, as this helps keep the meat juicy and adds depth to the sauce.
- Slow and Low Cooking: Take your time to properly sear the beef to develop a rich, caramelized flavor. Low-heat cooking for a long simmer ensures the meat becomes tender and absorbs the flavors of the sauce.
- Balancing Flavors: Taste and adjust the seasoning towards the end of cooking. Sometimes a touch of sugar can help balance the acidity of the tomatoes for a smoother sauce.
- Shredding Technique: When shredding the beef, use two forks to pull the meat apart into bite-sized pieces. This allows it to blend beautifully with the sauce, creating a hearty texture.
These tips ensure your Ragu turns out flavorful and satisfying, perfect for a comforting meal over pappardelle with Parmesan and parsley.
Some Advisable Variations for You!
- Substitute Red Wine with White Wine: If red wine is not available or preferred, white wine can be a suitable substitute, offering a slightly lighter and tangier flavor to the sauce.
- Choose Your Pasta: While the recipe calls for pappardelle, you have the flexibility to use the fresh pasta of your choice, enhancing the dish’s homemade quality. (It’s easy to make your own with this Food Processor Pasta Dough recipe.)
- Blend Meat for Flavor: A blend of meat, such as ground beef and ground pork, can add flavor complexity to the sauce.
What to Serve with Ragu?
