Pappardelle slow-cooked beef & pancetta ragu

Perfect as a main or part of an Italian-style feast, this hearty slow-cooked ragu can be made ahead of time, so there’s no need to stress on the night. Buonissimo!

List of ingredients required

  • 2 tablespoons extra virgin olive oil

  • 1.25kg gravy beef, trimmed, cut into 3cm pieces

  • 1 large brown onion, chopped

  • 2 medium carrots, finely chopped

  • 2 celery stalks, finely chopped

  • 1 red capsicum, finely chopped

  • 100g pancetta, finely chopped

  • 3 sprigs fresh rosemary

  • 4 sprigs fresh thyme
  • 2 garlic cloves, crushed

 

  • 2 tablespoons plain flour

  • 3/4 cup red wine

  • 1/3 cup tomato paste

  • 410g can crushed tomatoes

  • 1 cup of beef style liquid stock

  • 750g dried pappardelle pasta
  • 50g butter, chopped
  • Grated parmesan, to serve

  • Flat-leaf parsley leaves, to serve

    The Recipe

     

    1. Heat 1/2 the oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook the beef, in 3 batches, for 6 minutes or until browned all over. Transfer to a bowl.

    2. Reduce heat to medium. Heat remaining oil in same dish. Add onion, carrot, celery, capsicum, pancetta, rosemary and thyme. Cook, stirring occasionally, for 10 minutes or until vegetables just begin to soften.
    3. Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute or until vegetables are coated. Stir in wine. Bring to a simmer. Simmer for 1 minute or until reduced slightly. Add tomato paste, stock and tomatoes. Stir to combine.

    4. Return beef to dish. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 3 hours, or until meat is very tender and sauce thickens. Use the back of a spoon to break up meat 

    5. Cook pasta following packet directions. Drain well. Return to pan. Add butter. Toss to coat. Season with salt and pepper. Serve ragu on pasta, sprinkled with parmesan and parsley.