Beef Ragu with Pappardelle
It may not be quick but it's the easiest beef ragu you'll ever make! Try this melt in the mouth meat and silky sauce with no skill and limited effort.
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Ingredients
- 800 g beef (we used rump roast)
- 1 tbsp olive oil
- 2 tbsp tomato puree
- 500 g passata
- 500 ml beef stock
- 1 brown onion
- 5 cloves garlic
- 2 bay leaves
- Handful of basil
- 300 g dry pappardelle pasta
Instructions
- To start the ragu, chop the beef into small chunks (1 cubic inch at maximum). Heat the oil in a large pan and sear the beef in the oil for a few minutes, until it starts to brown on all sides. This will help lock in the flavour of the beef and really makes a difference to the end result!
- Finely chop the garlic and onion. If you prefer a chunkier ragu, feel free to chop them less finely, they'll still cook through.
- Add the beef, garlic, onion, tomato puree, passata, beef stock, and bay leaves to a slow cooker. Cook on low for 5 1/2 hours. By then, the beef should fall apart and the sauce should have thickened. If the sauce is still thin, transfer to a large pot and cook without a lid until it takes on the consistency you're looking for.
- Add the pappardelle to boiling water in a large pan. Boil according to the instructions on the pack (for around 10 minutes).
- Serve the ragu on the pasta with some chopped basil and optional parmesan. Enjoy!
Nutrition (per serving)
Calories: 712kcal
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