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Cover - Slow Braised Beef Tagliatelle

Slow Braised Beef Tagliatelle

210 mins
532 cals per serving
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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!

Ingredients

olive oil
olive oil
braising steak
braising steak
plain flour
plain flour
onion
onion
garlic
garlic
carrots
carrots
celery
celery
bay leaf
bay leaf
fresh thyme
fresh thyme
white wine
white wine
tinned chopped tomatoes
tinned chopped tomatoes
tomato purée
tomato purée
milk
milk
tagliatelle
tagliatelle
extra virgin olive oil
extra virgin olive oil
sea salt
sea salt
ground black pepper
ground black pepper
Parmesan cheese
Parmesan cheese

Equipment

Large shallow casserole
Large shallow casserole
Tongs
Tongs
Slotted spoon
Slotted spoon
Wooden spoon
Wooden spoon
Vegetable peeler
Vegetable peeler
Chopping board
Chopping board
Knife
Knife
Large saucepan
Large saucepan
Colander
Colander
Grater
Grater

Method

1

Cut the beef into large pieces

2

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

3

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

4

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.

5

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.

6

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.

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Some of our members testimonials

Hi, if I wanted to do this in a slow cooker, how long would you leave it on for?

Fionnuala O'Connor, 06/11/22

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