Beef Shin Ragu
Slow Cooked Beef Ragu Pasta
4 - 6
Serves
15 mins
Prep Time
3 hrs
Cook Time
Recipe author
Chelsea Winter
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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High Iron
Lamb,
Casserole/Slow,
Dinner,
Lunch,
Special Occasion,
Pasta,
Ingredients
Beef
800g Quality Mark beef shin
Slow cooker option: At the point when you have added the cooked beef and its juices back into the pan, transfer everything to a slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
2 tbsp butter
1 finely chopped onion
3 crushed garlic cloves
2 finely chopped celery stalks
2 finely chopped carrots
2 tbsp finely chopped oregano
3 tbsp tomato paste
2 chopped Anchovies
1 cup red wine
or use extra stock
2 cups beef stock
Using low salt stock reduces the sodium content of this dish
1 bay leaf
To serve
pappardelle
It’s good to use a wide pasta like pappardelle for chunky sauces like this - if you can’t find it, you can buy fresh lasagne sheets and cut them into 2-3cm strips – bingo, homemade pappardelle! You can also use tagliatelle or fettuccine.
parmesan cheese
Method
To Make Ragù
To Serve
To Slow Cook
1
Preheat the oven to 150°C.
2
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.
3
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.
4
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.
5
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.
6
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 infoEnergy
1980 (473)kJ
Protein
38.4g
Total Fat
14g
Saturated Fat
6.1g
Carbs
38.7g
Sugars
3.9g
Sodium
351mg
Iron*
5.3mg
* Percentage of recommended daily intake (Aust/NZ)
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