This slow cooked shredded Beef Ragu Bolognese style with homemade Pappardelle is your next favorite dinner recipe for the winter season. Juicy and full of flavor, the secret ingredient is without a doubt the Pancetta, which gives this very unique Italian taste we all love! The hardest part, besides having to chop all the vegetables, will be to find extra patience. Slow cooked for two hours, this Homemade Ragu Bolognese Pasta recipe is so worth the effort.
Serves 4
300g all-purpose flour
3 eggs
1 tbsp olive oil
3 tbsp of water
1.5 lb Beef chuck, cut in small pieces
2 Pancetta slices, medium size, diced
3 cloves garlic , minced
1 medium onion, diced
1 cup carrots, cut in small cubes
1 cup celery, cut in small cubes
1 cup red wine (merlot or sauvignon)
4 crushed boiled and peeled tomatoes (can be replaced by canned tomatoes)
3 tbsp tomato paste
2 tbsp sweetener (maple syrup preferably or sugar)
2 beef stock cubes, crushed
1 1/2 cup boiling water
3 branches of fresh rosemary
10 fresh sage leaves
Salt and pepper
1. Make a nest of flour on a clean working surface.
2. Add eggs, olive oil and water to the center.
3. Gently start mixing with your hands. Try to mix keeping the flour walls intact at the beginning, this helps!
4. Continue working the dough by bring everything together.
5. Knead for 6 minutes.
7. Form a ball, cover it with a tea towel and let it rest for 30 minutes at room temperature.
8. After you’ve let the dough rest, slice it in 2 pieces using a sharp knife. (note that you can keep one of the half in the fridge or freeze it if you only need to make pasta for two).
9. Cut the half into three roughly even pieces.
10. Add flour to your working surface and gently flatten one piece at the time using a rolling pin.
11. Set your pasta maker up and set it to its widest setting.
12. Feed your piece of dough through the machine to flatten it further into a sheet.
13. Pass it through the pasta maker again and repeat the process until your dough sheet is the right thickness for the type of pasta you love best. We like going until level 7.
14. When it’s the right thickness, cut the pasta sheets into the shape of your desire.
12- Place them on a pasta dryer until it’s time to cook them.
1. Bring a large saucepan of water to a boil over high heat.
2. Cut all vegetables.
3. Pat dry the beef and sprinkle some salt and fresh cracked pepper.
4. Add olive oil in a dutch oven (or any heavy based pot) and place it over high heat.
5. Add beef and diced pancetta to the dutch oven and sear for 5 to 10 minutes. Once your meat is nicely brown on each side, remove onto a plate and set aside.
6. Meanwhile, boil the tomatoes for a minute. Let them cool down in cold water to be able to peel them without burning yourself. Once peeled, crushed them over a large bowl. Set aside.
7. Once you remove the beef, turn the heat down to medium-low, and add a dash of olive oil.
8. Add garlic, onion, and sweat for two minutes. Then, add carrots, celery, salt and pepper and stir for another 5 minutes.
9. Add all remaining ingredients, red wine, crushed tomatoes, tomato paste, maple syrup, crushed beef stock cubes, water, rosemary and sage.
10. Return the beef to the pot. Turn the heat to bring to a boil.
11. Cover your dutch oven with its lid and slowly cook for 2 hours on the lowest heat.
12. Bring a large saucepan of water to a boil to cook the pasta.
13. Shred beef with the help of two forks then return the beef to the pot. Combine the beef and the sauce, and cook for a few more minutes.
14. Meanwhile, cook your pasta (3 minutes if you are using homemade pasta). They should be al detente and make sure to keep 1/2 cup of pasta water before draining.
15. Add your cooked pasta with the 1/2 cup of pasta water to the ragu.
16. Mix everything for 3-5 minutes using a kitchen tongs until everything is well combined and juicy.
Cheers Xx
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