Description
A comforting, slow-cooked beef ragu made with tender beef, rich tomato sauce, vegetables, and herbs. Perfect for serving over fresh lasagne sheets or pasta, this dish is easy to prepare and full of deep, savory flavors.
Ingredients
1.2 kg (2 lb 10 oz) beef chuck (braising/casserole) steak
1 tsp cooking (kosher) salt, plus extra to taste
½ tsp cracked black pepper, plus extra to taste
3 tbsp extra-virgin olive oil
1 red or brown onion, finely diced
1 carrot, finely diced
2 celery stalks, finely diced
1 tbsp freshly grated garlic
¼ cup (60 g) tomato paste
¼ cup (60 ml) red wine (or 2 tbsp balsamic vinegar)
700 g (1 lb 9 oz) passata
1 beef stock cube (bouillon) or 1 tsp beef stock powder
1 tbsp sugar
5 sprigs thyme
2 bay leaves
400 g (14 oz) fresh lasagne sheets, or pasta of choice
1 tbsp extra-virgin olive oil (for pasta)
Freshly grated parmesan, to serve
Instructions
- Season both sides of the beef with salt and pepper.
- Heat 3 tablespoons of olive oil in a large, deep frying pan over medium-high heat. Add the beef and cook for 6-8 minutes, turning once, until browned on all sides. Remove from the pan and set aside.
- In the same pan, add the diced onion, carrot, celery, and garlic. Cook for 3-4 minutes until softened.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
- Pour in the red wine and cook for 2-3 minutes, or until most of the wine has evaporated. Turn off the heat.
- In the slow cooker, add the passata, beef stock cube or powder, sugar, thyme, and bay leaves. Stir to combine.
- Add the onion and vegetable mixture to the slow cooker and stir to combine.
- Add the browned beef to the slow cooker, submerging it in the sauce. Spoon sauce over the beef to coat.
- Cover and cook on low for 8 hours or high for 5 hours, or until the beef is tender and easily shredded with two forks. If the beef isn’t tender after the initial cooking time, continue cooking in 30-minute intervals.
- Remove the thyme sprigs and bay leaves. Shred the beef using two forks, mixing it into the sauce. Taste and adjust seasoning if needed.
- Bring a large pot of salted water to a boil. Slice the lasagne sheets into strips (if using). Add them to the boiling water and cook for 60-90 seconds, or until al dente (or cook chosen pasta according to package instructions). Drain and drizzle with 1 tablespoon of olive oil to prevent sticking.
- Stir a quarter of the beef ragu through the cooked lasagne sheets or pasta and divide it among four bowls. Top with extra ragu, freshly grated parmesan, and black pepper. Serve immediately.
Notes
- Pasta options: You can substitute lasagne sheets with any pasta like pappardelle, fettuccine, or spaghetti.
- Red wine substitute: If you prefer not to use wine, balsamic vinegar or vegetable broth works well.
- Herb alternatives: Swap thyme and bay leaves for rosemary or oregano.
- Add vegetables: Stir in chopped mushrooms, bell peppers, or spinach in the last hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Dish
- Method: Slow-Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
