Beef Shin Ragu
Slow Cooked Beef Ragu Pasta
4 - 6
Beef + Lamb New Zealand
The Italian word ‘Ragù’ more or less means a meaty sauce for pasta (Bolognese is a type of ragù). This beef shin version is a lovely way to make a rich, flavoursome sauce using a very economical cut. I like the way the meltingly tender chunks of meat add a great texture to the sauce too. The sauce freezes well so it’s easy to whip up a quick meal on a week night, or you can use the slow cooker for the ragù during the day and cook the pasta when you get home.
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Special Occasion & Entertaining,
800g Quality Mark beef shin
2 tbsp butter
3 garlic cloves
2 celery stalks
2 tbsp oregano
3 tbsp tomato paste
2 anchovy fillets
1 cup red wine
2 cups beef stock
1 bay leaf
cook according to packet instructions
To Make Ragù
To Slow Cook
Preheat the oven to 150°C.
Season the beef with a little salt and pepper. Heat a dash of oil in a large frying pan over a very high heat and sear the beef to brown all over (you may need to do this in two batches). Set the beef aside.
Reduce the heat to medium, add the butter and another dash of oil to the pan and cook the onion, garlic, celery, carrot and oregano for about 7-10 minutes until the vegetables are soft.
Add the tomato paste and anchovies and cook for another few minutes. Add the wine, turn up the heat and let it bubble for 30 seconds. Add the stock and the bay leaf.
If your pan is ovenproof, add the beef and its juices back to the pan and cover with the lid or, transfer everything to a covered casserole dish.
Bake in the oven for 3 hours, stirring a couple of times to ensure the beef stays mostly covered with liquid.
Nutrition Information per Serving (450g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)