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Beef Shin Ragu

Slow Cooked Beef Ragu Pasta

4 - 6

Serves

15 mins

Prep Time

3 hrs

Cook Time

Chelsea Winter

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

tag

Lamb,

Casserole/Slow,

Ingredients

Beef

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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.

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2 tbsp butter

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1 finely chopped onion

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3 crushed garlic cloves

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2 finely chopped celery

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2 finely chopped carrots

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2 tbsp finely chopped oregano

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3 tbsp tomato paste

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2 chopped Anchovies

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1 cup red wine

or use extra stock

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2 cups beef stock

Using low salt stock reduces the sodium content of this dish

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1 bay leaf

To serve

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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.

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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.

More info

Nutrition Information per Serving (450g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

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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