Slow Cooked Beef Ragu Pasta Recipe

  • Generously season the beef tenderloin with salt.

  • In a large pot, heat cooking oil over medium-high heat.

    2 tablespoons cooking oil

  • Brown meat until browned on both sides. The meat does not need to be fully cooked at this stage. Once golden, remove from the pot and reserve.

    400g veal cutlet*

  • Lower heat to medium. In same pot, keep remaining oil and add more if needed, sauté garlic and chili flakes (if using) for 1-2 minutes until fragrant.

    3 garlic cloves, 1 teaspoon chili flakes

  • Add the sofrito and sauté for 10-15 minutes until softened and golden brown.

    500 g Suffered

  • Season with salt, black pepper, and dried oregano.

    salt and black pepper

  • Add tomato passata, bay leaves and beef broth. Bring to a boil, cover and simmer for at least 40 minutes. Stirring occasionally. If it gets too dry, just add a little more water/broth.

    500 g of passata tomato, 500 ml of beef broth, 2 bay leaves

  • At this point, the meat should be tender enough to shred. Break up meat with a wooden spatula into desired bite size. Alternatively, transfer meat to a shredding bowl and return to pot when done.

  • Closer to serving time, bring a large pot of water to a boil and season generously with salt. Cook pasta according to package directions, reserving about ¼ cup of the pasta water.

    250g paste

  • Add the cooked pasta to the ragu, along with a little of the pasta water, and mix to combine.

  • Garnish with chopped parsley leaves and top with grated Italian hard cheese if desired. Serve hot.

    chopped fresh parsley, grated italian hard cheese

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