Winter warmer: Slow-cooked beef and pancetta Ragu recipe
Published by Bianca Wilshin - 30th May 2019
Winemaker Brian Fletcher is back with another delicious recipe. A slow-cooked beef and pancetta Ragu…yum!
Here’s a hearty slow-cooked beef recipe…a perfect Winter warmer that pairs very nicely with my newly released WA Merlot 2018. Enjoy!
SLOW-COOKED BEEF AND PANCETTA RAGU
2 tablespoons extra virgin olive oil
1.25kg gravy beef, trimmed, cut into 3cm pieces
1 large brown onion, chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 red capsicum, finely chopped
100g pancetta, finely chopped
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 garlic cloves, crushed
2 tablespoons plain flour
3/4 cup red wine
1/3 cup tomato paste
1 cup Massel beef style liquid stock
410g can crushed tomatoes
750g dried pappardelle pasta
50g butter, chopped
Grated parmesan, to serve
Flat-leaf parsley leaves, to serve
Heat 1/2 the oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook the beef, in 3 batches, for 6 minutes or until browned all over. Transfer to a bowl.
Reduce heat to medium. Heat remaining oil in same dish. Add onion, carrot, celery, capsicum, pancetta, rosemary and thyme. Cook, stirring occasionally, for 10 minutes or until vegetables just begin to soften.
Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute or until vegetables are coated. Stir in wine. Bring to a simmer. Simmer for 1 minute or until reduced slightly. Add tomato paste, stock and tomatoes. Stir to combine.
Return beef to dish. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 3 hours, or until meat is very tender and sauce thickens. Use the back of a spoon to break up meat (see note).
Cook pasta following packet directions. Drain well. Return to pan. Add butter. Toss to coat. Season with salt and pepper. Serve ragu on pasta, sprinkled with parmesan and parsley.
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