There are some dishes that are soooo good that everyone should have them in their cooking repertoire. For people who like to eat meat, for example, this is Slow Braised Beef Ragout with Pasta is a dish you should know how to make. It takes some time to prepare (that’s why it’s called slow-braised), but worth every minute you invest ;) We might not eat as much meat as we did in the past, but whenever we want something meaty – this is almost always the first dish we can think of to do ;P
I am not publishing cooking recipes that often here on the blog. This is still a blog focusing on baking recipes. But when I do some cooking, I am trying to show you as many different recipes as possible. This means you will see recipes for lunch and dinner, recipes for sandwiches and snacks as well as vegan, vegetarian and meaty recipes – from all over the world. All dishes we like to cook at home on a regular basis and that I wanted to share with all of you out there. This slow-braised beef ragout has been on my to-do list for the blog for quite some time. Unfortunately, every time I made this dish I forgot to take pictures or there was just no time to take pictures. Eating it was more important ;P
Anyway. This dish is not for the ones that want something to eat quickly. You have to take your time here and be patient. “Gut Ding will Weile” my grandma always said – means “all good things take time” ;) Give this dish some time and love and you will end up with something really delicious! Similar to my classic bolognese sauce – that one also needs quite some time to be ready. But after several hours of cooking, you will end up with the most delicious pasta sauce ever! ;)
Not entirely unimportant for the success of this beef ragout is, of course, the meat you use. Various types of meat/cuts can be used here. Beef cheeks, beef roast, or goulash meat can be used here. If you’re not sure what to get, simply talk to your trusted butcher shop and ask for the perfect cut to use. He/she can give you some advice on what’s best for your dish. In a proper butcher’s shop also get some good quality meat I assume. Also important for the success of your beef ragout ;)
Well. Get your veggies ready and start cutting! Yes, there are also veggies in this ragout ;P
INGREDIENTS / ZUTATEN
(4 servings)
2-3 tbsp. olive oil, plus more if needed
28 oz. (800g) beef cheek or similar, cut into large pieces
2 tbsp. all-purpose flour
1 red onion, finely diced
2 medium carrots, finely diced
2 celery sticks, finely diced
2-3 garlic cloves, finely diced
2 tbsp. tomato paste
2/3 cup (160ml) dry white wine
1 1/2 cups (360ml) vegetable stock
1 can (14 oz./400g) tomatoes in pieces
1/2 cup (120ml) milk
2-3 thyme sprigs
2 bay leaves
salt, pepper
your favorite pasta for serving
some grated parmesan
(4 Portionen)
2-3 EL Olivenöl, ggf. etwas mehr
800g Rinderbacken o.ä. , in große Stücke geschnitten
2 EL Mehl (Type 550)
1 rote Zwiebel, fein gewürfelt
2 mittelgroße Karotten, fein gewürfelt
2 Stangen Staudensellerie, fein gewürfelt
2-3 Knoblauchzehen, fein gewürfelt
2 EL Tomatenmark
160ml trockener Weißwein
360ml Gemüsebrühe
1 Dose (400g) gestückelte Tomaten
120ml Milch
2-3 Thymianzweige
2 Lorbeerblätter
Salz, Pfeffer
Lieblingspasta zum Servieren
etwas geriebener Parmesan
DIRECTIONS / ZUBEREITUNG
1. Cut the meat into large pieces and dust with the flour. Set aside. Peel the onion and garlic and dice finely. Clean the carrots and celery sticks and cut into small dice.
2. Heat up a tablespoon of the oil in a dutch oven or casserole pot and fry a small batch of the meat over medium-high heat until nicely browned from all sides. Remove the meat from the pot, place in a bowl, and fry the next batch of meat – add some more oil if needed. When all meat is nicely browned and waiting in the bowl add some more oil to the pot and fry the onion, carrots, celery, and garlic until soft and slightly browned for about 4-5 minutes. Add the tomato paste and stir to combine everything. Let brown for a minute or so, then deglaze with the wine and vegetable stock. Add the tomatoes and milk and stir well. Add the meat back to the pot, as well as the thyme and bay leaves. Season well with salt and pepper. Cover the pot, reduce the heat, and let simmer for about 3 hours, stirring occasionally. The meat should be tender and easy to shred with a fork. Remove the bay leaves when the ragout is ready.
3. Cook your favorite pasta until al dente. Shred the meat with a fork and mix with the sauce. Serve the pasta with the ragout, sprinkle with some grated parmesan.
1. Das Fleisch in große Stücke schneiden und mit dem Mehl bestäuben. Zur Seite stellen. Zwiebel und Knoblauch schälen und fein würfeln. Karotten und Staudensellerie säubern und in kleine Würfel schneiden.
2. Etwa 1 EL vom Öl in einem gusseisernen Topf (oder Schmortopf) erhitzen und eine kleine Portion des Fleisches anbraten, bis es von allen Seiten schön gebräunt ist. Das Fleisch aus dem Topf nehmen und in einer Schüssel zwischenparken, dann eine weitere Portion Fleisch anbraten – bei Bedarf noch etwas Öl hinzufügen. Wiederholen, bis alles angebraten ist. Wenn das komplette Fleisch in der Schüssel wartet, noch etwas Öl in den Topf geben und die Zwiebeln, Karotten, Sellerie und Knoblauch darin für 4-5 Minuten anbraten, bis alles weich ist und etwas Farbe bekommen hat. Das Tomatenmark dazugeben, alles verrühren und für eine Minute mit anbraten, dann mit dem Wein und der Gemüsebrühe ablöschen. Gestückelte Tomaten und Milch dazugeben und alles gut verrühren. Das Fleisch zurück in den Topf geben. Thymian und Lorbeerblätter dazugeben und gut mit Salz und Pfeffer würzen. Den Topf abdecken, die Hitzezufuhr reduzieren und alles für etwa 3 Stunden köcheln lassen – zwischendurch immer wieder einmal umrühren. Das Fleisch ist perfekt, wenn es sich mit einer Gabel leicht zerkleinern lässt. Lorbeerblätter entfernen, wenn das Ragout fertig ist.
3. Lieblingsnudeln bissfest kochen. Das Fleisch mit einer Gabel zerkleinern und mit der Soße vermischen. Die Nudeln mit dem Ragout servieren und mit etwas geriebenem Parmesan bestreuen.
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Here is a version of the recipe you can print easily.
PrintSlow Braised Beef Pasta
- Prep Time: 00:20
- Cook Time: 03:15
- Total Time: 04:00
- Yield: 4 1x
- Category: Pasta
- Cuisine: Italy
Description
One of the best pasta dishes you can find – Slow Braised Beef Pasta. So good!
Ingredients
2–3 tbsp. olive oil, plus more if needed
28 oz. (800g) beef cheek or similar, cut into large pieces
2 tbsp. all-purpose flour
1 red onion, finely diced
2 medium carrots, finely diced
2 celery sticks, finely diced
2–3 garlic cloves, finely diced
2 tbsp. tomato paste
2/3 cup (160ml) dry white wine
1 1/2 cups (360ml) vegetable stock
1 can (14 oz./400g) tomatoes in pieces
1/2 cup (120ml) milk
2–3 thyme sprigs
2 bay leaves
salt, pepper
your favorite pasta for serving
some grated parmesan
Instructions
1. Cut the meat into large pieces and dust with the flour. Set aside. Peel the onion and garlic and dice finely. Clean the carrots and celery sticks and cut into small dices.
2. Heat up a tablespoon of the oil in a dutch oven or casserole pot and fry a small batch of the meat over medium-high heat until nicely browned from all sides. Remove the meat from the pot, place in a bowl and fry the next batch of meat – add some more oil if needed. When all meat is nicely browned and waiting in the bowl add some more oil to the pot and fry the onion, carrots, celery, and garlic until soft and slightly browned for about 4-5 minutes. Add the tomato paste and stir to combine everything. Let brown for a minute or so, then deglaze with the wine and vegetable stock. Add the tomatoes and milk and stir well. Add the meat back to the pot, as well as the thyme and bay leaves. Season well with salt and pepper. Cover the pot, reduce the heat and let simmer for about 3 hours, stirring occasionally. The meat should be tender and easy to shred with a fork. Remove the bay leaves when the ragout is ready.
3. Cook your favorite pasta until al dente. Shred the meat with a fork and mix with the sauce. Serve the pasta with the ragout, sprinkle with some grated parmesan.
Notes
Enjoy cooking!