Tagliatelle With Beef Ragu

Tuesday, July 9

Slow cook this tender beef ragu and add tagliatelle for a comforting Autumn meal.

The ingredient of Tagliatelle With Beef Ragu

500g tagliatelle
1 2 cup coarsely chopped flat leaf parsley
1 long red chilli thinly sliced seeded if desired
chopped flat leaf parsley extra to serve
grated parmesan to serve
2 x 400g cans whole tomatoes
600g coles australian beef chuck steak trimmed halved
2 tablespoons olive oil
1 large red onion coarsely chopped
6 garlic cloves crushed
1 long red chilli thinly sliced seeded if desired
1 2 bunch rosemary sprigs
1 2 bunch thyme sprigs

The Instruction of tagliatelle with beef ragu

to make the beef ragu place the tomatoes in a blender and blend until smooth combine the beef and 1 tbs of the oil in a bowl season well heat a large flameproof casserole pan over medium high heat cook the beef in batches turning for 4 mins or until browned all over transfer to a plate reduce heat to medium
add remaining oil to the pan cook the onion garlic and chilli stirring for 5 mins or until onion softens stir in rosemary thyme and 1 cup 250ml water bring to a simmer cook until liquid reduces by half stir in pureed tomato return beef to the pan season well bring to the boil reduce heat to low cover and simmer stirring occasionally for 2u00bd 3 hours or until beef is tender use tongs to remove and discard the rosemary and thyme stems transfer the beef to a heatproof bowl use 2 forks to shred the beef return to the pan and stir to combine
meanwhile cook the pasta in a large saucepan of boiling water following packet directions or until al dente drain
add the pasta to the beef ragu in the pan with the chopped parsley gently toss to combine divide among serving bowls sprinkle with chilli extra parsley and parmesan to serve

Nutritions of Tagliatelle With Beef Ragu

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