Beef ragu pasta

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, Beef ragu pasta. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Beef ragu pasta is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It's easy, it is quick, it tastes delicious. Beef ragu pasta is something which I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Beef ragu pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef ragu pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Beef ragu pasta using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Beef ragu pasta:

1. 500 g beef boneless chunk pieces
2. 4 tbsp Olive oil
3. 400 g pasta
4. 1 brown onion
5. 5 garlic cloves
6. 2 carrots
7. A few sprigs of thyme (or one tsp dried)
8. 1 bay leaf
9. 2 tbsp tomato paste
10. 2 cans tomatoes (400g)
11. 3 cups beef stock (2 cubes)
12. Salt and Pepper
13. A few sprigs of fresh parsley
14. 1 cup grated Parmesan cheese (or as per taste)

Instructions to make to make Beef ragu pasta

1. Pre heat your oven to 320°F – 160°C
   Place an oven proof (cast iron) pot on high heat, add a large drizzle of olive oil, once oil is hot add the meat pieces and caramelise until nice and brown.
2. Peel and chop the onion, add to the meat, caramelise the onions, add the thyme and 5 minced garlic cloves. Peel and grate the carrots and add to the meat along with two cans of tomatoes. Add the tomato paste, and beef stock. Add one bay leaf, season with salt and pepper. Bring to a simmer, cover with an oven-proof lid and bake for 3 hours at 320°F – 160°C.
3. Remove from oven, take out the bay leaf and give it a good mix until all the meat pieces have shredded apart. Taste and adjust seasoning.
   Boil a large pot of water. Add salt, once boiling. Place your pasta in boiling water cook for two minutes less than indicated on packet (approx 12 minutes). Once cooked, drain and place directly into hot ragu. Mix very gently for 1 minutes and serve.
   Top with grated Parmesan cheese and chopped parsley.

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