Bestes Slow Cooked Rindsragout Pasta Rezept mit Olivenöl

Bestes Slow Cooked Rindsragout Pasta Rezept mit Olivenöl

The Ultimate Slow Cooked Beef Ragu Pasta Recipe: An Easy, Delicious, and Healthy Choice for Dinner!

An inexpensive cut of beef, simple pantry ingredients, a little patience, and pappardelle pasta. This Slow Cooked Beef Ragu Sauce with Pappardelle might be the king of all pasta dishes. It's hands down one of our absolute favorite pasta dishes ever!

Best Pasta to Serve with Ragu with Olive Oil

Pasta and ragu are a match made in heaven! There's nothing quite like the combination of hearty, meaty ragu sauce and perfectly cooked pasta. But what type of pasta should you serve with your ragu? The answer depends on the type of ragu you're making. For a classic Italian-style ragu, spaghetti is usually the go-to. If you're looking for something more creative, try penne or rigatoni for a heartier dish that still captures the classic flavors of this Italian favorite. For an even more unique take on pasta and ragu, try gnocchi or ravioli as a base for your sauce - both pair beautifully with rich, flavorful sauces!

If you're looking for the perfect pasta to serve with this delicious beef ragu, then pappardelle is your best bet. These wide, flat noodles have a unique texture that binds the sauce well and gives it an additional depth of flavor.

The Slow Cooked Beef Ragout Pasta Recipe with Olive Oil

5-6 servings

Ingredients for the beef ragout

  • 1.2 kg piece of beef brisket or another slow boiling beef, cut into 4 equal pieces
  • 1 tablespoon salt
  • Black pepper
  • 3 tablespoons Masino Olive Oil - Brist Oleum
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 800g canned tomatoes
  • 3 tablespoons tomato paste
  • 2 beef bouillon cubes
  • 1 cup / 250 ml red wine, full-bodied (e.g. B. Merlot, Cabernet Sauvignon), or beef broth/stock
  • 1 1/2 cups / 375 ml water (not necessary if you are making the ragout in a slow cooker)
  • 3/4 teaspoon dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves

To serve

  • 500 g dried pappardelle or other pasta of choice
  • Freshly grated Parmesan or Parmigiano Reggiano
  • Fresh parsley, finely chopped (optional)

Preparing the Beef Ragout with Pappardelle and Istrian Olive Oil

  1. Pat the beef dry and season with salt and pepper sprinkle with salt.
  2. Sear the beef: Heat 1 tablespoon olive oil in a deep pot over high heat. Add the beef and sear each piece on all sides until well browned (3 to 5 minutes total), then transfer to a plate.
  3. Reduce the heat to medium and add the remaining 2 tablespoons olive oil.
  4. Soffrito: Add the garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  5. Add the remaining ragu ingredients and return the beef to the pot (including the drippings). Turn the heat up and bring to a simmer, then reduce the heat to low so it bubbles very gently.
  6. Slow cook: Cover the pot and cook the meat for 2 hours or until tender enough to shred. You can also use a slow cooker and pressure cooker for this. Please note that if you are using a slow cooker or pressure cooker, do not add any additional water.
  7. Shred: Remove the beef and roughly shred with 2 forks. Return the beef to the pot. Simmer for 30 minutes until the sauce is reduced and thickened - the beef will soften a little during this step.
  8. Final Seasoning: Taste test and adjust the seasoning with salt and pepper to your taste. Add 1/2 teaspoon sugar if the sauce is a little too acidic for your taste. Place the lid on and set the sauce aside until ready to serve (it tastes even better the next day and can be frozen for months).
TO SERVE:
  1. Bring a very large pot of water and 1 tbsp salt to a boil.
  2. Add the pasta and cook 1 minute less than the recommended cooking time according to the package directions. Meanwhile, place 5 cups of the ragu in a very large skillet, Dutch oven, or 2 regular-sized pans. Heat over high heat while the pasta cooks.
  3. When the pasta is ready, use tongs to transfer it directly from the pot to the pan.
  4. Add 3/4 cup of the pasta water to the pan.
  5. Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes until the sauce water has evaporated and you have a thick ragu sauce that coats the pasta.
  6. Invite your family and friends to sit at the table because you must serve the dish immediately! Serve with plenty of freshly grated Parmesan or, even better, Parmigiano Reggiano and finish with a good dash of Masino Olive Oil - Ipsa Frantoio
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