Slow Cooked Shredded Beef Ragu Pasta

Name: Slow Cooked Shredded Beef Ragu Pasta
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Ingredients: 800 g chuck beef (or other slow cooking beef cut), cut into 4-5 cm pieces; 2 tsp salt; Freshly ground black pepper; 2 tbsp olive oil, divided; 2 cloves garlic; 1 small onion (approx. 100g), quartered; 100 g carrots, roughly chopped; 100 g celery, roughly chopped; 500 g crushed canned tomatoes; 2 tbsp tomato paste; 1 beef bouillon cube, crumbled; 160 ml red wine (full-bodied, like Merlot or Cabernet Sauvignon), or beef broth/stock; 250 ml water; ½ tsp dried thyme; 2 dried bay leaves; 350 g dried pappardelle (or other pasta of choice); Freshly grated Parmesan cheese, to serve; Fresh parsley, finely chopped (optional, to serve)

Thermomix recipe: Slow Cooked Shredded Beef Ragu Pasta. Ready in 170 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

800 g chuck beef (or other slow cooking beef cut), cut into 4-5 cm pieces
2 tsp salt
Freshly ground black pepper
2 tbsp olive oil, divided
2 cloves garlic
1 small onion (approx. 100g), quartered
100 g carrots, roughly chopped
100 g celery, roughly chopped
500 g crushed canned tomatoes
2 tbsp tomato paste
1 beef bouillon cube, crumbled
160 ml red wine (full-bodied, like Merlot or Cabernet Sauvignon), or beef broth/stock
250 ml water
½ tsp dried thyme
2 dried bay leaves
350 g dried pappardelle (or other pasta of choice)
Freshly grated Parmesan cheese, to serve
Fresh parsley, finely chopped (optional, to serve)

Instructions

Pat the beef pieces dry with paper towels and season generously with 2 tsp salt and freshly ground black pepper.
Heat 1 tbsp olive oil in a heavy-based pan over high heat. Sear the beef pieces aggressively on all sides until deeply browned (3-5 minutes total). Remove the seared beef to a plate and set aside. This step is crucial for flavour development and cannot be fully replicated in the Thermomix.
Add 2 cloves garlic and 1 small onion, quartered, to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add the remaining 1 tbsp olive oil, 100 g chopped carrots, and 100 g chopped celery to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse).
Add 2 tbsp tomato paste, 160 ml red wine, 250 ml water, 500 g crushed canned tomatoes, 1 crumbled beef bouillon cube, ½ tsp dried thyme, and 2 dried bay leaves to the bowl.
Carefully add the seared beef pieces (and any accumulated juices from the plate) into the Thermomix bowl. Cook 60 min / 95°C / Speed 1 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow for some evaporation and prevent splatter.
Pause the Thermomix, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking. Check the thickness and adjust liquid if needed (add a splash of water or broth if too thick).
Continue cooking for another 60 min / 95°C / Speed 1 (Reverse). Keep the simmering basket on the lid.
Carefully remove the beef pieces from the bowl using tongs. Place them on a cutting board and coarsely shred with two forks. Set aside.
With the beef removed, cook the sauce for 30 min / Varoma / Speed 1 (Reverse). Keep the simmering basket on the lid to allow the sauce to reduce and thicken.
Return the shredded beef to the bowl. Cook 2 min / 90°C / Speed 1 (Reverse) to combine and allow the flavours to meld.
Taste the ragu and adjust seasoning with salt and pepper as needed. If the sauce is too acidic, add ½ tsp sugar.
Cook 350 g pappardelle according to package directions. Serve the beef ragu over the hot pasta, garnished with freshly grated Parmesan cheese and chopped fresh parsley, if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.