Beef Ragu with Pappardelle and Creamy Mozzarella

Name: Beef Ragu with Pappardelle and Creamy Mozzarella
Cook time: 6 h 30 min
Yield: 6
Ingredients: 1½kg boneless shoulder/shin of beef cut into 4-6 pieces; 2 tablesp. rapeseed or olive oil; Salt and freshly ground black pepper; 1 medium onion, peeled and finely chopped; 1 medium carrot, peeled and finely chopped; 1 celery stalk, finely chopped; 4 garlic cloves, peeled and finely chopped; 400g tin of chopped tomatoes; 2 tablesp. tomato purée; 300mls stock or water; 2 tablesp. rosemary leaves, finely chopped

This recipe uses a slow cooker. If you don’t have one, don’t worry. Just cook it in the oven at 160°C for 3-4 hours.

6 people

6 h 30 min

Nutrition per serving

kcal

693kcal
protein

52g
iron

6.9mg
carbs

64g

Ingredients

1½kg boneless shoulder/shin of beef cut into 4-6 pieces
2 tablesp. rapeseed or olive oil
Salt and freshly ground black pepper
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 celery stalk, finely chopped
4 garlic cloves, peeled and finely chopped
400g tin of chopped tomatoes
2 tablesp. tomato purée
300mls stock or water
2 tablesp. rosemary leaves, finely chopped

450grms pappardelle pasta
Handful of fresh parsley and basil, chopped
A little mozzarella broken into pieces or vintage cheddar cheese, grated

Main

1½kg boneless shoulder/shin of beef cut into 4-6 pieces
2 tablesp. rapeseed or olive oil
Salt and freshly ground black pepper
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 celery stalk, finely chopped
4 garlic cloves, peeled and finely chopped
400g tin of chopped tomatoes
2 tablesp. tomato purée
300mls stock or water
2 tablesp. rosemary leaves, finely chopped

Side

450grms pappardelle pasta
Handful of fresh parsley and basil, chopped
A little mozzarella broken into pieces or vintage cheddar cheese, grated

To cook the beef:

Heat a little oil in a large frying pan. Season the beef with salt and pepper, add to the pan and brown all over. Then place it in the slow cooker. Add a little more oil to the pan and cook the onion, carrot, celery, garlic, tomatoes, tomato purée, stock or water and rosemary leaves for 3-4 minutes. Add them to the beef and stir gently. Cover with the lid and cook on high for 6 hours.

Remove the beef from the liquid. When cool enough to handle, shred meat and return it to sauce. Taste and season.

To cook the pasta:

Cook as per packet instructions in a large sauce pan. Drain pasta, reserving 300mls of the cooking liquid. Return the pasta to the sauce pan and add in the ragu. Stir well over a medium heat until the pasta is coated with the sauce and both are warmed through. Add some of the cooking liquid if the sauce is too dry.