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Beef Shin Ragu
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.
Prep: 15 mins
Cook: 3 hours
Serves 4-6
Low Fat
Low Sodium
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IngredientsBeef
To serve
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Method |
Nutrition Information Per Serving
Serving size: 450g| Energy kJ (kcal) | 1980 (473) |
| Protein (g) | 38.4 |
| Fat (g) | 14.0 |
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Saturated (g)
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6.1 |
| Carbohydrate (g) | 38.7 |
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Sugars (g)
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3.9 |
| Sodium (mg) | 351 |
| Iron (mg) | 5.3 |
| Zinc (mg) | 7.3 |
| Vitamin B12 (ug) | 3.1 |
| Vitamin D (ug) | 0.17 |
| Selenium (ug) | 13.3 |
This recipe is low in sugar while providing essential nutrients iron, zinc and selenium.
- 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.
- Slow cooking is a great way to use some of the more economical cuts of beef and lamb. The slow cooking results in tender beef and lamb which is full of flavour.
- 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.
- Using low salt stock reduces the sodium content of this dish.
- As an alternative to pasta, try serving with potato or kumara mash or use as a pie filling.
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Comments & Reviews
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There are: 5 reviews, with an average rating of out of 5
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Was a hit when I made this. I put it together at lunch and left it in the slow cooker for the afternoon. Turned out perfect.
Posted by Laura 2017-07-19 14:28:42
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This is the best ragù I've ever had or made. People I've made it for are still raving about it months later. I don't bother putting it in the oven...just keep it on the stove top.
Posted by Richie 2016-09-29 07:28:55
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This is the best ragù I've ever had or made. People I've made it for are still raving about it months later. I don't bother putting it in the oven...just keep it on the stove top.
Posted by Richie 2016-09-29 07:28:27
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Delish!!!!
Posted by Jess 2015-09-21 19:58:52
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This is truly amazing! A new family favorite. Easy too
Posted by Sonia Parsons-Hill 2014-08-18 13:54:10
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Please wait
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Beef
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.
To serve
Remove the meat with tongs and place on a clean board. Remove and discard the bones and pull the beef into chunks with two forks. If necessary, at this point you can simmer the sauce in a saucepan on the stovetop to reduce and thicken it. Add the meat back into the sauce, taste and season as required. Spoon the meat sauce onto the hot pasta and sprinkle with grated Parmesan and chopped parsley. Serve with a side of green salad.Watch the Video