Weekly Recipes Straight To Your Email, Subscribe!
Slow Braised Beef Ragu by Antonio Cruz Vaamonde

Slow Braised Beef Ragu by Antonio Cruz Vaamonde

5
(2)
  • 6 Serves
  • 30 minutes
  • 2 hours

As the weather cools down, this is the kind of meal that’s perfect for a cosy night in. It’s slow cooked, rich and comforting. Made with a simple, affordable cut of beef and a few pantry staples, this ragu turns into something seriously special after a few hours.

Recipe supplied by Antonio Cruz Vaamonde.

image_pdf

Ingredients

Ragu
1 kg diced beef (can be swapped for beef mince if you’re short on time)
2 carrots, finely chopped
1 onion, finely chopped
3 celery stalks, finely chopped
4 cloves garlic, minced
3 tbsp Black & Gold tomato paste
300 ml tomato passata
1L beef stock
½ cup red wine
Salt and pepper
3 bay leaves
2 parmesan rinds (optional, for extra richness)
Olive oil
To Serve
Pasta of choice (Black & Gold Penne works amazing here)
Parmesan cheese, finely grated
Fresh parsley, chopped
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

    Build the base
  1. Season the beef generously with salt and pepper.
  2. Heat a drizzle of olive oil in a large heavy pot over high heat. Sear the beef until browned on all sides, then remove and set aside.
  3. Reduce heat to medium-low, add a bit more olive oil, then add the onion, carrot and celery (soffritto). Season lightly and cook for 20–30 minutes, stirring occasionally, until soft and deeply fragrant. Take your time here; this is where the flavour builds.
    4. Build the sauce
  4. Increase heat to high and stir in the tomato paste. Cook for 2–3 minutes until it darkens slightly.
  5. Pour in the red wine and let it simmer until mostly reduced.
  6. Return the beef to the pot, then add the passata, beef stock, bay leaves and parmesan rinds (if using). Stir to combine.
  7. Bring to a gentle boil.
    8. Slow cook
  8. Cover with a lid and cook in the oven at 180°C for 2–2½ hours. Or, cook on the stove at a very gentle simmer, stirring occasionally. Cook until the beef is tender and easily pulls apart.
    9. Finish
  9. Remove the beef, shred it with two forks, then return it to the sauce.
  10. If the sauce has reduced too much, add a splash of water or stock to loosen.
  11. Cook your pasta according to packet instructions. Reserve a little pasta water before draining.
  12. Add the ragu to the pasta with a splash of pasta water and toss until glossy and well combined.
  13. Serve with a generous amount of parmesan and a sprinkle of fresh parsley.

Top Tips

  • Short on time? Swap the diced beef for mince; you’ll get all the flavour in a fraction of the time.

Community Creations

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
Submit a photo

Did you enjoy this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Leave a Review

Love these healthy recipe ideas?

Join today for exclusive healthy recipes and tips that matter to locals like you.

Join Now

Fresh recipe ideas straight to your inbox.

Subscribe for free delicious weekly recipes, plus the latest offers, competitions and more.