The Perfect Beef Ragu Pasta Recipe for Food Lovers

By Chef Jack Ovens · 180 min

Ingredients

Instructions

1. Season the beef with salt and pepper. Heat half the oil in a large pan over medium-high heat and sear the beef in batches until deeply browned. Set aside.
2. Lower the heat to medium, add the remaining oil, onion, salt and pepper, and cook 4 to 5 minutes until translucent. Add garlic and chilli flakes if using, cook 1 minute. Add tomato paste and cook 2 minutes.
3. Add the red wine and crumbled bouillon, stir and bring to a boil. Add crushed tomatoes, beef stock, thyme, bay leaves, basil stems, Worcestershire sauce if using, the seared beef and its resting juices. Stir, adjust seasoning, and bring to a boil.
4. Reduce to low, cover and simmer for 2 to 2 1/2 hours until the beef is very tender.
5. Remove the lid, thyme sprigs, basil stems and bay leaves. Break up the beef with a spoon, or remove it, shred with a fork and return it to the pan.
6. Bring back to a simmer and cook uncovered 10 to 15 minutes until reduced and thickened. Check the seasoning.
7. Serve over or tossed with the cooked pasta, topped with parmesan, basil leaves and cracked black pepper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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