Slow Cooked Shredded Beef Ragu Pasta
View original ↗
RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (483)

Slow Cooked Shredded Beef Ragu Pasta

NUTRITION · PER SERVING170M COOK
CAL 58%·PRO 100%
CARBS 89G31% OF CAL
9G FIBER13G SUGAR67G OTHER
FAT 58G45% OF CAL
20G SAT38G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Slow-cooked beef ragu with tomatoes, wine, and aromatics, finished with fettuccine and parmesan. Rich and luscious, freezes beautifully.

mainitalianpastabeef
View the full recipe on RecipeTin Eats →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 1.2kg / 2.5 lb chuck beef (or other slow cooking beef cut, cut into equal 4 pieces (Note 1))
  • 1 tbsp salt
  • Black pepper
  • 3 tbsp olive oil (, separated)
  • 3 cloves garlic (, minced)
  • 1 onion (, diced)
  • 1 cup carrots (, diced (Note 2))
  • 1 cup celery (, diced (Note 2))
  • 800g / 28oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes (, crumbled (Note 3))
  • 1 cup / 250ml red wine (, full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock)
  • 1 1/2 cups / 375 ml water ((Note 3))
  • 3/4 tsp dried thyme ( or 3 sprigs fresh thyme)
  • 3 dried bay leaves
  • 1 lb /500g dried pappardelle (, or other pasta of choice (Note 4))
  • Freshly grated parmesan cheese or parmigiano reggiano
  • Fresh parsley (, finely chopped (optional))
PREP
20M
SODIUM
2236MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.