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1 serving of Slow Cooked Beef Ragu Pasta on a rustic plate, focused on the creamy sauce and garnished with a sprinkle of grated Pecorino cheese.
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Slow Cooked Beef Ragu Pasta

This irresistible Slow Cooked Beef Ragu Pasta is packed with tender beef chuck, fresh carrots, mix of rosemary and basil, all simmered in a rich tomato and red wine sauce. This hearty dish slowly cooks to perfection, creating a deep, rich sauce that clings perfectly to every strand of fettucce pasta. Serve up this crowd-pleaser, and watch it become an instant favorite with every delicious, savory bite!

Equipment

  • Casserole dish or dutch oven
  • wooden spoon
  • Large-sized pot
  • Frying pan
  • Tongs

Ingredients

  • 250 g /8.8oz Liguori Fettucce Pasta
  • 800 g /28oz beef chuck steak
  • 1 carrot diced
  • ½ 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-sized glass of red wine
  • 3 Tbsp plain flour
  • Extra virgin olive oil EVOO
  • Salt & Pepper

Instructions

To Make The Sauce:

  • Cut the beef into cubes, then heat a casserole or Dutch oven with 4-5 tablespoons of EVOO over medium heat.
  • Add carrots, onions, and celery with a splash of water. Cover and cook for 10 minutes or until tender.
  • Mix in some rosemary leaves and stir until the vegetables become mushy, then add the beef cubes and brown each side.
  • Sprinkle flour over the beef, then move them around using a wooden spoon. This will help form a creamy sauce base. When you can see the meat is softening, add the red wine and continue stirring.
  • Once the wine has evaporated, add a little bit of stock to keep it moist, then pour in a bottle of passata and cook for another 2 minutes while stirring.
  • Once the sauce starts to dry up, add half a liter of stock. Add the bay leaves, celery leaves, and the rest of the rosemary before seasoning with salt and pepper, then stir.
  • Cover and simmer for 4 hours, stirring every half hour and adding more stock if it dries out; in the last 30 minutes, remove the celery leaves, bay leaves, and rosemary branch. Continue to cook without the lid to help thicken the sauce.
  • Turn off the stove, stir in fresh basil (optional), and cover the sauce again while you prepare the pasta.

To Make The Pasta:

  • Begin by filling a large pot with water, bring it to a boil, add a tablespoon of salt and allow it to dissolve.
  • Add the Fettucce Pasta and cook for 8 minutes for al dente or 9 minutes for softer pasta. (Check your pasta packet for correct times depending on the brand you buy) Stir occasionally.
  • Reserve a mug of pasta water - this is liquid gold and will help make your sauce even creamier!

Finishing Touches

  • Heat a small amount of EVOO on the frying pan.
  • Add three ladles of the ragu sauce to the pan and stir with a wooden spoon to warm through.
  • Next, transfer the drained pasta into the pan, mix thoroughly with tongs. If the mixture seems too dry, add two more ladles of ragu sauce to achieve the desired consistency.
  • Finally, add in a splash of reserved pasta water and toss really well to fully incorporate the sauce,add more if necessary.
  • Drizzle one more ladle of ragu sauce over the pasta for an extra rich finish. Serve immediately.

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