A slow-cooked beef ragu is the ultimate comfort food—rich, hearty, and packed with deep flavours. This dish takes its time, allowing the diced Welsh beef to become tender and the sauce to develop a delicious depth. A splash of red wine and a blend of aromatic herbs bring everything together, making it the perfect dish to serve over wide, silky pappardelle pasta. Whether it’s for a special occasion or a cosy weekend meal, this recipe is sure to impress!
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Serves: 4
Cooking Time: 3 hours
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Ingredients
For the Ragu:
• 500g diced Welsh beef (chuck or braising steak)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato purée
• 250ml red wine
• 400g tinned chopped tomatoes
• 250ml beef stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper (to taste)
For the Pasta:
• 400g pappardelle pasta
• Salt (for boiling water)
To Serve:
• Freshly grated Parmesan
• Fresh basil or parsley, chopped
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Method
1. Brown the Beef
Heat olive oil in a large pan over medium-high heat. Add the diced Welsh beef and sear until browned on all sides. Remove and set aside.
2. Cook the Vegetables
In the same pan, add the chopped onion, carrots, and celery. Cook for about 5 minutes until softened, then stir in the garlic and tomato purée.
3. Deglaze with Wine
Pour in the red wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
4. Slow Cook the Sauce
Return the beef to the pan, then add chopped tomatoes, beef stock, oregano, thyme, bay leaves, salt, and pepper. Stir well, bring to a gentle simmer, and cover. Let it cook on low heat for 2–3 hours, stirring occasionally.
5. Cook the Pasta
When the ragu is nearly ready, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions, then drain.
6. Serve & Enjoy
Remove the bay leaves from the ragu and check the seasoning. Serve the sauce over the pappardelle, topped with freshly grated Parmesan and basil or parsley.
Enjoy this classic beef ragu with a side of crusty bread and a glass of wine for the ultimate homemade treat! 🍝✨