Dig into this delicious, slow-cooked beef ragu with rigatoni pasta! This recipe is the ultimate Italian-inspired comfort food!
Slow-cooked Beef Ragu
Cooking Time
4.5 hours
Servings
4
Method:
- 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.
- 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.
- 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.
- 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.
- Serve up into four bowls and sprinkle a little extra pecorino and enjoy!
Ingredients
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
Video Instructions:
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