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Beef Ragu with Pappardelle and Creamy Mozzarella

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

Method

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.

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Method

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.

Serving Suggestions

Serve in pasta bowls with a sprinkling of chopped parsley, basil and the mozzarella or grated cheese.

Beef Ragu with Pappardelle and Creamy Mozzarella