The Perfect Beef Ragu Pasta Recipe for Food Lovers

Delicious Slow Cooked Beef Ragu Pasta
Here’s the recipe -
Ingredients -
1 1/2 Tbsp (30ml) - Olive Oil
1kg (2.2lbs) - Beef Chuck Roast or Beef Short Rib, 2” Diced
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Crushed & Chopped
Pinch Of Chilli Flakes (Optional)
3 Tbsp (90g) - Concentrated Tomato Paste
1/2 Cup (125ml) - Pinot Noir Red Wine
1 - Bouillon Cube, Crushed
800g (28oz) - Crushed Tomatoes
1/2 Cup (125ml) - Beef Stock
6 - Fresh Thyme Sprigs
3 - Dried Bay Leaves
5-6 - Basil Stems (Optional)
Splash of Worcestershire Sauce (Optional)
500g (1.1lbs) - Pasta Of Choice (I Used Tagliatelle)
Seasoning To Taste
Parmesan Cheese To Serve
Fresh Basil Leaves To Serve
Method -
Place the beef into a bowl and season well with salt and pepper. Mix well. Place a large pan over medium-high heat, add half the oil, and sear the beef in batches until deeply brown. Remove and repeat with the remaining batch.
Reduce the heat to medium, add the remaining oil, onion, salt, pepper, and sweat for 4-5 minutes or until translucent. Add the crushed and chopped garlic and chilli flakes (optional) and cook for 1 minute. Add the concentrated tomato paste and cook for 2 minutes.
Add the red wine and crushed bouillon, mix well, and boil. Add the crushed tomato, beef stock, fresh thyme, dried bay leaves, basil stems, Worcestershire sauce, seared beef and resting juices and mix well. Check seasoning levels and adjust accordingly. Bring the sauce to a boil, reduce the heat to low, cover with a lid and cook for 2 - 2 1/2 hours or until the beef is incredibly tender.
Remove the lid, thyme, basil stems and dried bay leaves. Mix well and use a spoon to break apart the beef. You can also remove the beef from the pan, break it with a fork, and add it back. Bring the sauce back to a simmer and cook uncovered for 10-15 minutes to reduce and thicken. Check seasoning.
The beef ragu can be served over the pasta or mixed through, depending on how you like it
Serve in bowls and garnish with parmesan cheese, basil leaves and cracked black pepper. Dig in.
Alternatively, serve in 5 x 750ml meal prep containers. Let cool for 15 minutes and store in the fridge for up to 4 days and in the freezer for up to 4 months. The beef ragu can be stored alone, and the pasta can be cooked fresh when you’re ready to eat.
#shorts #pasta #pastarecipe

[@mattfawcett4917]

Made this with short ribs for my parents tonight!

[@exploitedmind]

Looks absolutely sublime!

[@ChefJackOvens]

Thank you 🙏

[@SIRGALAHADful]

when cutting onions never do a Horizontl cut,as it is dangerous!

[@RG-ja34sep]

Jack, you truly have a sublime talent in cooking up a mouthwatering treat! Looks irresistible, and this will be simply delicious with any pasta, or even some crusty ciabatta loaf!

[@sanflo2810]

Looks easy. Delicious.

[@MinaPasha22]

The best chef ,I have ever seen❤

[@ChefJackOvens]

🙏🙏

[@peterlfc1387]

Looks great that

[@shivavision23]

Made this the same day you uploaded the video! I used a bit different herbs and added dijon mustard when adding the tomato paste, didn't use worcestershire sauce. Basically just changed some details to my own taste, but it's your recipe in every other way Turned out really great, I would even say amazing! ☺️

[@desgoulding7154]

Looks Tops mate.

[@TheWendy321]

Omg, that looks amazing!! I'm going to have to try it for sure! I just need the weather to cool off first. 🔥 🔥 🔥

[@x_shenz]

Yummmm

[@jakespencely6471]

Yummm

[@kimberlaw5934]

❤❤

[@MariaArt.]

Look amazing! Can you skip the wine completely or use something else instead that don't have alcohol?

[@Lamp420]

Try using beef stock :D

[@MariaArt.]

@@Lamp420 Thank you 🙂

[@BasedCroatia]

Wine evaporates and kills the Alcohol, it can’t be substituted, if you’re doing it for religious or medical reasons don’t worry it will evaporate

[@koekoekstraat]

Carrots? Celery?

[@marksill8020]

What the full recipe?

[@louisejohnson6057]

It's on his channel, under videos.

[@Miamiz24]

If I give you my address will you send me some of that ? 😂 looks delicious

[@davisgod82]

Hi. If i use beef stock as a red wine substitute do i still add a bullion cube?

[@RicardoSanchez-es5wl]

It would depend if you’re adding salted beef stock. If your beef stock is high in sodium, no.

[@calamitaleb247]

This with saffron risotto 😉 thank me later

[@anichinemere5096]

The red wine is it alcoholic?

[@ChefJackOvens]

Yea

[@juanmiguel5060]

BOUILLON CUBE????????????????????!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@hugoeriksson3250]

Easy 2,5 hours

[@liamstubbins3000]

isnt that a bolognese not a ragu?

[@kkrsnn5632]

Worcestershire sauce 😂😂😂 lol what is this😂😂😂 not ragu.

[@ChefJackOvens]

Guess you don’t understand flavour. And do you know what a ragu is and what it means? Literally means meat sauce. There’s many variations.

[@kkrsnn5632]

@@ChefJackOvens will guess I guess 😂 But then again flavour is to be tasted not understood.

[@ChefJackOvens]

If you don’t understand flavour, it won’t be tasted. Digging yourself a deeper hole bud

[@kkrsnn5632]

@@ChefJackOvens looks like you don't like comments chuck. Taste or flavour is not science. Its simply eating.

[@AlNamrood554]

No Cream?

[@jeffreybongos4837]

Looks great. Why do you mix with a glove? Seems so wasteful. (Edit: answer is below, makes sense!)

[@ChefJackOvens]

Because I have sore hands

[@oliverkt555]

Why do you have sore hands?

[@jeffreybongos4837]

I also don't understand, what do you mean?

[@ChefJackOvens]

My hands are always in water which gives me sore hands. I don’t want to rub any beef into any potential poor or vice versa

[@louisejohnson6057]

​@@oliverkt555, because he was squeezing them so tightly, due to frustration about being asked personal questions.

[@brantwilliams7468]

Italians don't put use Worcestershire in anything.

[@ChefJackOvens]

Good job I’m not Italian then

[@michaelfoley906]

They should try it. It's a great ingredient in saucy things like this.

[@itsjohndell]

No pork or veal?

[@kasjanadamek3844]

it's actually not a tradicional Ragù... it's just pasta bolognese

[@michaelfoley906]

Who cares? It looks bloody tasty.

[@Monika-mb6jh]

I’m sorry but you lost me at “cook for 2.5 hours” 😰

[@ChefJackOvens]

Your loss 😉

[@RDR1456]

Sub for red wine?