Slow-cooked Beef Ragu

Dig into this delicious, slow-cooked beef ragu with rigatoni pasta! This recipe is the ultimate Italian-inspired comfort food! 

Cooking Time

4.5 hours




  1. In a large saucepan add the Napolina olive oil, garlic, stewing steak and pancetta and brown off for a few minutes on a medium heat.
  2. Next add the celery, onion and carrot and sweat for a few minutes more until they have softened then season with salt and pepper to your liking and mix together well.
  3. Add the tomato puree, chopped tomatoes, red wine and pecorino and mix together then place a lid onto the saucepan and cook on a medium to low heat for four hours until the meat is tender and falls apart.
  4. Shred the meat into the sauce then stir well until you get a thick, meaty ragu then add the cooked Napolina rigatoni and mix gently into the sauce.
  5. Serve up into four bowls and sprinkle a little extra pecorino and enjoy!


2 tbsp Napolina olive oil

5 cloves garlic, finely chopped

200g onion, finely chopped

150g celery stalks, finely chopped

150g carrot, grated

400g stewing steak, cut into chunks

65g pancetta

50g pecorino, grated

400g Napolina Rigatoni

2 cans Napolina chopped tomatoes

1 tbsp Napolina tomato puree

100ml Italian red wine

Sea salt flakes to taste

Black pepper to taste

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