Beef Ragu with Tagliatelle

Slow cooked is always the best, just imagine the smells surrounding the home! And with our Beef Ragu, you won't be disappointed.

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Cook: 4 hours


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Firstly, bring steak to room temperature. Heat olive oil in a deep pan and add steak. Season generously and cook for 4-5 mins on high heat. Flip your steaks and then cook for another 4-5 mins and remove.
Add onion, celery, garlic and bay leaves to pan, stir well and cook for 5 mins until onion softens.
Add steak back to pan and then deglaze pan by adding red wine. Bring to a simmer, scrape off anything stuck to bottom of pan and reduce red wine down by simmering for 10 mins.
Add chopped tomatoes, beef stock and boiling water, stir well and season to taste. Cover and leave to cook for 3.5 - 4 hours. Add more boiled water if necessary and stir occasionally.
Once beef is falling apart, remove from pan and shred using two forks. Stir shredded beef back into ragù sauce. Meanwhile, cook linguine and drain, reserving a bowl of starchy pasta water.
Add cooked pasta to pan, with parsley and pasta water and toss until combined. Stir in half of ragù sauce to pasta using tongs.
Serve immediately, add remaining ragù to top of pasta along with grated parmesan.

Nutritional Info

Cals – 709
Carbs – 75g
Protein – 51g
Fat – 21g


Serves Serves 4

For The Ragu

  • 750g of beef skirt steak.
  • Tbsp of extra virgin olive oil.
  • 1 onion - roughly chopped.
  • 1 rib of celery – finely chopped.
  • 3 cloves of garlic - crushed.
  • 2 bay leaves.
  • 500ml of red wine.
  • Tin of chopped tomatoes.
  • 1 beef stock cube.
  • 1.5 litres of boiling water.
  • 400g of linguine.
  • Bunch of fresh parsley - finely chopped.

To Serve:

  • Grated parmesan

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