Description
A rich and hearty slow-cooked beef ragu pasta recipe that is perfect for a cozy night in. Tender beef simmered in a flavorful tomato-based sauce, served over fettucce pasta for a comforting and satisfying meal.
Ingredients
Units
Scale
For the Ragu Sauce:
- 800 g /28oz beef chuck steak, cubed
- 1 carrot, diced
- 1/2 onion, diced
- 1 celery stalk with leaves, diced
- 1 rosemary stalk
- A handful of bay leaves
- A handful of fresh basil
- 1 bottle tomato passata
- 1 L /4.2 cups vegetable stock
- 1 small glass of red wine
- 3 Tbsp plain flour
- Extra virgin olive oil (EVOO)
- Salt & Pepper
For the Pasta:
- 250 g /8.8oz Liguori Fettucce Pasta
- Additional EVOO for cooking
- Salt
Instructions
- To Make The Sauce: Cut the beef into cubes. Heat a casserole with EVOO, add carrots, onions, celery, and water. Cook until tender. Add rosemary, then brown beef. Sprinkle flour, stir, add wine, stock, passata. Simmer with herbs, season, cook for 4 hours.
- To Make The Pasta: Boil water with salt, add pasta, cook until al dente. Reserve pasta water.
- Finishing Touches: Heat EVOO in a pan, add sauce, warm through. Mix cooked pasta, sauce, and pasta water. Toss well, adjust consistency with more sauce or water. Serve hot.
Notes
- For a richer sauce, add a splash of heavy cream at the end.
- Leftover ragu sauce can be frozen for up to 3 months.
- Feel free to add grated Parmesan cheese on top when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 7g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 115mg
