Slow Braised Beef Tagliatelle

Name: Slow Braised Beef Tagliatelle
Total time: 210 min
Ingredients: 2 tbsp olive oil; 800 g braising steak (beef shin / beef cheek, cut into large pieces); 1 tbsp plain flour; 1 onion (finely chopped); 1 clove garlic (thinly sliced); 2 carrots (medium); 1 stick celery (finely chopped); 1 bay leaf; 3 sprigs fresh thyme; 150 ml white wine; 1 tinned chopped tomatoes; 2 tbsp tomato purée; 100 ml milk; 200 g tagliatelle; extra virgin olive oil; sea salt; ground black pepper; Parmesan cheese (shavings, to serve)

210 mins

532 cals per serving

Donal's Notes

This Slow Braised Beef Tagliatelle Ragu pulls out all the stops for your romantic night in at home. Pasta is a people pleaser being the epitome of comfort , especially topped with cheese, but the slow braised beef here makes this dish melt in your mouth!

Equipment

Large shallow casserole

Tongs

Slotted spoon

Wooden spoon

Vegetable peeler

Chopping board

Knife

Large saucepan

Colander

Grater

Method

Cut the beef into large pieces

Finely chop the onion, carrot and celery. Thinly slice the garlic.

Heat half the oil in a large shallow casserole over a medium–high heat while you season the beef and dust it in the four. Shake off any excess and add the beef to the casserole in batches, browning it on all sides. Remove from the casserole with a slotted spoon and set aside

Add the remaining oil to the casserole and fry the onion, carrot, celery and garlic for 5–6 minutes until softened, then add the bay leaves, thyme sprigs and tomato purée. Stir to combine then pour in the wine. Bubble for 2–3 minutes then return the beef to the casserole with the chopped tomatoes and milk. Season well.

Bring to the boil then reduce the heat, cover and simmer gently, for at least 3 hours. Stirring occasionally. The beef should be lovely and tender and give when you push it with the back of a spoon.

When the cooking time is almost up, cook the pasta in boiling salted water according to packet instructions or until al dente then drain and drizzle with extra-virgin olive oil. Shred the meat into the sauce then serve the ragu on top of the pasta, scattered with lots of shavings of Parmesan or pecorino.