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Old 12-20-2011, 10:22 PM
seleach's Avatar
Join Date: Jun 2005
Location: Somewhere over the rainbow
Posts: 14,165
Slow Cooked Ragu with Pasta

This recipe was originally posted by Bilby in the Dec. 2011 What's for Dinner Thread.

Slow cooked ragu with pasta.

1kg beef brisket, cut into 4 pieces
plain (all-purpose) flour, for dusting
cup (60ml) olive oil
1 brown onion, thickly sliced
3 cloves garlic, peeled
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
1 cup (250ml) water
1 x 400g can chopped tomatoes
4 bay leaves
2 tablespoons tomato paste
1 tablespoon caster sugar
400g pasta (fettuccine style broken in half)
salt and cracked black pepper
cup basil leaves
finely grated parmesan, to serve
Preheat oven to 180C (350F). Dust the beef in flour, shaking to remove any excess. Heat 2 tablespoons of oil in a heavy-based saucepan over high heat. Cook the beef for 23 minutes each side or until browned. Remove from the pan and set aside. Reduce heat to low, add the remaining oil, onion and garlic and cook for 68 minutes or until softened. Increase heat to high. Add the wine and cook, scraping the bottom of the pan, for 23 minutes or until liquid is reduced by half. Add the stock, water, tomatoes, bay leaves, tomato paste and sugar and stir to combine. Return the beef to the pan, cover with a tight-fitting lid, transfer to the oven and roast for 2 hours. Remove the lid and roast for a further 30 minutes. Remove beef from the pan and shred the meat using 2 forks, discarding any fat. Return meat to the sauce and mix to combine. Set aside. Cook the pasta in a large saucepan of salted boiling water for 1012 minutes or until al dente. Drain, return to the pan with the beef sauce, salt, pepper and toss to combine. Top with basil and sprinkle with parmesan to serve. Serves 46.
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