Slow Braised Beef Ragu by Antonio Cruz Vaamonde

Ingredients

Ragu

To Serve

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.

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.

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.

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.