Slow Cooked Shredded Beef Ragu Pasta

• servings: 5 servings
• total time: 2 hours 50 minutes

Ingredients

1 ⅕ / 2.5 lb chuck beef (or other slow cooking beef cut, cut into equal 4 pieces, Note 1)

1 tbsp salt

Black pepper

3 tbsp olive oil (, separated)

3 cloves garlic (, minced)

1 onion (, diced)

1 cup carrots (, diced, Note 2)

1 cup celery (, diced, Note 2)

800g / 28oz crushed canned tomatoes

3 tbsp tomato paste

2 beef bouillon cubes (, crumbled, Note 3)

1 cup / 250ml red wine (, full bodied, like merlot, cabernet sauvignon, or sub with beef broth/stock)

1 1/2 cups / 375 ml water (Note 3)

3/4 tsp dried thyme (or 3 sprigs fresh thyme)

3 dried bay leaves

1 lb /500g dried pappardelle (, or other pasta of choice, Note 4)

Freshly grated parmesan cheese or parmigiano reggiano

Fresh parsley (, finely chopped, optional)

Directions

Pat beef dry and sprinkle with salt and pepper

Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.

Turn stove down to medium low and add remaining 2 tbsp of olive oil.

Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)

Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).

Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.

Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).

To Serve (Note 4):

Bring a very large pot of water with 1 tbsp of salt to the boil.

Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.

Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.

When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.

Add 3/4 cup of pasta water into the fry pan.

Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.

Yell for your family to sit down at the dinner table because you need to serve it immediately!

Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.

Nutrition

• Calories: 678 kcal
• Total Fat: 26 g
• Saturated Fat: 9 g
• Cholesterol: 170 mg
• Sodium: 1451 mg
• Total Carbohydrate: 69 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 42 g