Big Batch Beef Ragu With Pasta Food

BIG BATCH BEEF RAGU WITH PASTA

Steps:

• Preheat oven to 160C/325F.
• Place the braising beef in a bowl and mix with the flour, salt and pepper.
• Heat up the oil in a large casserole pan, Brown the beef (you may need to do this in two or three batches).
• Add the onion to the beef and cook on a low heat for 3-4 minutes until the onion starts to soften.
• Add in the carrot, celery and garlic and cook for another two minutes.
• Add in the tomato puree (paste) and stir, then add in the wine, turn up the heat and let it bubble for a couple of minutes. Scrape up any bits that may have stuck to the bottom of the pan.
• Add in the chopped tomatoes, beef stock and thyme. Bring to the boil, stir and place a lid on the pan.
• Place in the oven for 3-4 hours(*Note 1) until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.
• Once cooked, serve with pappardelle. You can stir the pappardelle through the sauce or just serve the sauce on top of the pappardelle if you prefer. Top with a sprinkling of cheese and parsley, then serve.

BIG BATCH: SLOW-COOKED BEEF AND RED WINE RAGU

Steps:

• Preheat oven to 150°c.
• In a large, cast iron pot, combine olive oil and onion onion. Cook on the stovetop on a low heat till softened (about 10 minutes). Add garlic. Cook for 1 minute and stir through.
• Add the chuck steak. Gently seal all sides of the meat (usually about 1 minute on each side). If you're using a smaller pan this will need to be done in stages. Don't overcrowd the pan as the meat will just stew. We're sealing in all the goodness and rendering any fat on the outside!
• Add the beef stock, red wine, canned tomato, tomato paste, bay and thyme. Bring to simmer point on top of stove, then pop in the oven (lid on) for 3 hours.
• Remove from oven. Taste test and make sure that beef is falling apart, so you get shreds of it through the pasta.
• Serve with cooked al-dente pasta, a shaving of good parmesan, basil leaves and a glass of wine!

BEEF RAGU

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the mince in a shallow roasting tin, break it up and put in the oven for 5 mins. Remove the mince and give it a stir, then nestle in the star anise and cloves (tie them up in a piece of muslin cloth first, if you prefer) and roast for another 10 mins. Give it another stir, then roast for another 30-40 mins until deep brown and crispy, stirring and scraping it off the bottom of the pan a few times if needed. Set aside.
• Meanwhile, heat the oil in a large saucepan over a medium heat and cook the pancetta for 8-10 mins until crispy and browned on all sides. Stir in the onions, carrots, celery and garlic, and cook for 8-10 mins until the veg has softened. Stir through the mushrooms, oregano and bay leaves, then scatter over the sugar and squeeze in the tomato purée. Stir well, then pour in the wine and vinegar and bring to the boil. Simmer for a few minutes until reduced by about a third.
• Tip in the tomatoes, then a can of water. Add the stock pot or cube, give everything another good stir and bring to a simmer again. Scrape in the roasted mince and spice bag, season, then turn the heat down to low and simmer gently for about 1 hr 30 mins until thick and glossy. Taste for seasoning. The sauce will taste even better if left to cool completely and chilled for a day or two before reheating. Serve with pasta and grated parmesan, if you like. Can be chilled for up to three days or frozen for three months - defrost fully before reheating over low to medium heat until piping hot.