Slow-Cooked Beef Ragù with Pappardelle
Beef that falls apart into a deep, glossy sauce. Three hours in the oven, five minutes of actual effort.
- Prep
- 20 min
- Cook
- 3 hr
- Total
- 3 hr 20 min
- Serves
- 6
- Difficulty
- Medium
Method
Heat the oven to 160°C / 320°F (140°C fan). Season the beef generously. Brown it in the oil in a casserole over high heat, in batches, and set aside.
Lower the heat and cook the onion, carrot and celery for 8 minutes until soft. Add the garlic and tomato purée and stir for a minute.
Pour in the wine and let it bubble for 2 minutes, then add the tomatoes, herbs and the beef with its juices. Bring to a simmer.
Cover and cook in the oven for 3 hours, until the beef shreds easily with a fork. Pull it apart in the sauce and season well.
Cook the pappardelle until al dente, then toss with enough ragù to coat generously. Serve with Parmesan.
Notes from the kitchen
The ragù is better the next day and freezes well; make double.
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