Saturday, 24 January 2015

Hearty Beef Tomato Ragout with Tagliatelle Pasta

This is a great dish for a chilly night. The beef tomato ragout is braised slowly on the stove top to create a
rich and flavourful sauce. You could also prepare the sauce and complete the cooking process in a crock pot as well.

 Serves 6

1 ½ lb. stewing (cubed) beef
2-3 Tbsp. olive oil
2 Tablespoons flour
¾ cup diced onions
½ Cup diced carrots
½ Cup diced celery
2-4 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme, or 1 teaspoon dried
1 sprig fresh rosemary or 1/2 tsp. dried rosemary
1 cup red wine
28 oz (796 ml) can good quality diced tomato
Salt and pepper, to taste
Tagliatelle pasta
Parmesan cheese for garnish


Toss beef cubes with flour.
In a large, heavy bottomed pot (Dutch oven), heat olive oil over medium-high heat. Brown meat in small batches, season meat with salt and pepper (don’t crowd the pan) and remove to a bowl and set aside.

In the same pot, adding a bit more oil, if necessary, cook onion,celery and carrots, stirring, until softened.

Add garlic, bay leaves, thyme and rosemary and cook for about a minute more

Add the wine and stirring, simmer 5 minutes.

Add tomatoes with juices

Return the reserved meat and any juices.

Cover and simmer for about 2 ½ to 3 hours,until the beef easily shreds with a fork, stirring once or twice.
You could also cook ragout in a slow cooker at this point if you wanted.

Remove pot from heat, pull out beef , bay leaves and herb stems, allow to cool slightly. Pull meat into shreds. Or you can use a potato masher to shred the meat right in the pot with the other ingredients but pull out herb stems and bay leaves first.

Stir beef back into the sauce. Season with salt and pepper.

Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and using tongs, Toss warm pasta with a little olive oil and salt and pepper.

Taste ragu and adjust seasoning to your taste. Spoon sauce over noodles and serve with Parmesan cheese.

Toss cubed beef with flour. Brown meat on all sides. Season with salt and pepper. Set meat aside.

In the same pot, add a little more olive oil over medium heat. Add onions, carrots and celery. Cook until soft.

Add garlic. 

Add thyme, rosemary and bay leaves.

Add red wine. Simmer 5 minutes.

Add entire can of tomatoes.

Return beef back to the pot.

Cover pot and simmer for 2 1/2 to 3 hours, until beef easily shreds with a fork.
Remove pot from the heat when ready to shred. Either remove beef from pot, allow to cool and pull meat into shreds or use a potato masher and tear the meat apart. Remember to remove bay leaves and herb stems first. Return the shred meat back to the sauce. 

Tagliatelle pasta.

Cook pasta, toss in a little olive oil and season with salt and pepper.

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