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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 its 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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IngredientsBeef
To serve
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Method |
Energy kJ (kcal) | 1980 (473) |
Protein (g) | 38.4 |
Fat (g) | 14.0 |
Saturated (g)
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6.1 |
Carbohydrate (g) | 38.7 |
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 |
There are: 5 reviews, with an average rating of out of 5
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Posted by Kim 2019-10-02 03:34:30
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Posted by Joanne 2019-07-03 09:16:40
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Posted by Richie 2016-09-29 07:28:55
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Posted by Richie 2016-09-29 07:28:27
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Posted by Jess 2015-09-21 19:58:52
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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