Slow Cooked Beef Ragu: The Ultimate Pasta Recipe

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Cut the beef into cubes. Heat 4 to 5 tablespoons of extra virgin olive oil in a casserole or Dutch oven over medium heat.
2. Add the carrot, onion and celery with a splash of water. Cover and cook for 10 minutes, until tender.
3. Stir in some rosemary leaves and cook until the vegetables are mushy. Add the beef and brown on each side.
4. Sprinkle 3 tablespoons of flour over the beef and stir it around with a wooden spoon to form a creamy base. When the meat starts to soften, add the red wine and keep stirring.
5. When the wine has evaporated, add a little stock, then pour in the passata and cook for 2 more minutes, stirring.
6. When the sauce starts to dry out, add ½ liter of stock. Add the bay leaves, celery leaves and remaining rosemary, then season with salt and pepper and stir.
7. Cover and simmer for 4 hours, stirring every 30 minutes and adding stock if it dries out. In the last 30 minutes, remove the celery leaves, bay leaves and rosemary stalk. Continue cooking uncovered to thicken the sauce.
8. Turn off the heat, stir in the fresh basil if using, and cover while you cook the pasta.
9. Bring a large pot of water to a boil, add 1 tablespoon of salt and let it dissolve. Add the fettuccine and cook for 8 minutes for al dente or 9 minutes for softer pasta, checking the packet times and stirring occasionally.
10. Reserve a mug of the pasta water before draining.
11. Warm a little olive oil in a frying pan. Add three ladles of ragu and stir to heat through.
12. Add the drained pasta and toss well with tongs. If it looks dry, add two more ladles of ragu.
13. Add a splash of the reserved pasta water and toss well until the sauce coats the pasta, adding more if needed.
14. Drizzle one more ladle of ragu over the pasta and serve immediately.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionCarrotBeefCeleryPastaPassata