beef shin ragu

Fresh pappardelle pasta with beef shin ragu

Pappardelle With Our Signature Beef Shin Ragù

Fresh Pappardelle

Beef shin

garlic cloves, finely chopped

onion,

carrots, finely chopped

celery sticks, finely chopped

litre of passata

tomato puree

bay leaf

beef stock

red Barolo wine

Sea salt,

black pepper,

Heat olive oil in a large oven-proof Dutch oven over medium-high heat. 

Brown the meat on all sides, about 5 minutes, working in batches if necessary. Once browned, set the beef aside. 

Reduce heat to medium. Add the onion and garlic to the same pot and sauté until fragrant and beginning to brown, about 2 minutes. 

Add the carrot and celery and sauté until the vegetables are softened, about 5 minutes. 

Add the tomato puree along with the passata and cook for another few minutes.

Deglaze with red wine and simmer until reduced by half, about 5 more minutes.

Once the wine has reduced, add back the browned beef, along with beef stock and bay leaf. Bring the liquid to a simmer over medium-high heat. Then, cover the dutch oven and transfer to the preheated oven. Cook for 4 hours or until the beef is very tender.

If the sauce is too liquidy at the end of the 4 hour cooking period, remove the beef and reduce the liquid over the stovetop, over medium heat, until thickened. 

Pull the meat into chunks and stir through the sauce. Taste for seasoning and adjust salt and pepper if necessary. 

Cook the pappardelle in salted boiling water for around 3-4 minutes or until al dente.

To serve, add the sauce to the pasta and roughly combine, then finish with freshly with grated Parmigiano Reggiano

Rich and delicious, this beef shin ragu is slow cooked to succulent, shreddable perfection. So easy to make, it&#39;s great to make ahead for an easy dinner.

Beef Shin Ragu

olive oil ((notes 1))

beef

onion (finely chopped)

carrot (grated (~ 1 cup 100 grams/3 ½ oz))

celery ((~ 1 cup 100 grams/3 ½ oz))

garlic (minced)

anchovy ((canned/jarred)

red wine (not sweet wine (180 milliliters))

400 g can crushed tomatoes ((14 ounces))

tomato paste

beef stock (beef broth (500 milliliters))

rosemary

sugar

black pepper

salt

450 g pappardelle (fresh or dried (notes 4))

Parmesan cheese (for serving)

basil leaves (for serving)

Preheat oven to 160°C (140° fan forced) / 320°F and make sure your shelf is positioned so that you can fit a large Dutch oven with the lid on into it.

Heat 1 tablespoon oil in your Dutch oven or a very large heavy based pan, over medium-high heat. Add the beef shins, in batches adding remaining oil as needed, and brown well. If there is a lot of oil left behind, remove all but 1 tablespoon.

Add ¼ cup of water to the pan and scrape the bottom with a wooden spoon to deglaze. Don&#39;t discard the water - this is important flavour.

Add garlic, onions, celery, carrots and anchovies. Sauté the vegetables until soft, around 4-5 minutes. If you notice the bottom of the pan getting dark brown, add just a dash of water or the beef stock to deglaze it - don’t let it burn.

Add the wine and give it all a mix. Boil for 1 minute until the wine has almost completely been absorbed by the veggies.

Add the remaining ingredients - crushed tomatoes, tomato paste, beef stock, rosemary, sugar, pepper, salt - along with the beef shins and any juices with them. Stir and bring to a simmer.

Cover with a lid (or tightly with foil) and bake for 2 ½ hours - 3 hours until the meat shreds easily and the sauce is thick.

If eating immediately, get started on step 11 now.

Meanwhile, remove the rosemary stalk from the ragu, then shred the meat into the sauce. Remove any obvious bits of gristle of sinew that haven’t broken down.

Check the seasoning and add more salt and pepper to taste if required. The ragu can be chilled, if not eating immediately, for 3-4 days before eating and the flavours do develop more over time.

IF EATING STRAIGHT AWAY;Bring a large pot of salted water to a boil and add your pappardelle - cook until just al dente according to packet instructions.

Reserve 1 cup of pasta water, then drain the pasta. Add the ragu to the pasta as much or as little as you like, and mix well. Add some of the hot pasta water back if you want to loosen the consistency of the sauce.

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Pappardelle With Our Signature Beef...

Beef Shin Ragu

Top 2 beef shin ragu recipes from across the web

The most viewed beef shin ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pappardelle With Our Signature Beef...

Beef Shin Ragu

The most viewed beef shin ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine