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!

His Barbecue Steak recipe had our mouths watering as did his leg of lamb with lemon, garlic, and thyme. So we already know that this dish is definitely one to try at home!

G’day Angels,

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

INGREDIENTS

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

METHOD

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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).

Step 5
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.

Bon appetit!

Cheers,

Brian

🍷🍷🍷

  • Follow Brian Fletcher on the Naked Wines website for more tasty recipes and behind the scenes updates from his Margaret River winery
  • Invite a friend to join you as an Angel. They’ll receive $100 off their first case, and you’ll get a little extra credit in your Naked Wines piggy bank. Everyone’s a winner!
  • Join the winemaking revolution and become an Angel today! Our customers, called Angels, support independent, Australian and New Zealand winemakers in exchange high quality and affordable wine.