Beef and Tomato Ragu with Tagliatelle

A rich and hearty Italian pasta dish featuring a slow-cooked beef and tomato sauce.

Ingredients

• 2 tbsp Olive Oil
• 1.5 lbs Beef Chuck, cut into 1-inch cubes
• 1 large Onion, chopped
• 1 large Carrot, chopped
• 2 stalks Celery, chopped
• 4 cloves Garlic, minced
• 1 (680ml) can Crushed Tomatoes
• 1 tsp Dried Oregano
• to taste Salt
• to taste Black Pepper
• 12 oz Tagliatelle Pasta
• to serve Grated Parmesan Cheese
• 1/2 cup Red Wine
• 1 Bay Leaf

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels and season with salt and pepper. Brown the beef cubes in batches and set aside.
2. Add onion, carrot, and celery to the pot and cook until softened, about 7-10 minutes. Add garlic and cook for another minute until fragrant.
3. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly.
4. Return the beef to the pot. Stir in crushed tomatoes, dried oregano, bay leaf, salt, and pepper.
5. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2.5 hours, or until the beef is very tender, stirring occasionally. Remove the bay leaf before serving.
6. Cook tagliatelle pasta according to package directions.
7. Serve the beef ragu over the pasta, topped with grated Parmesan cheese.

Cuisine: Italian

Suitability: beef

Prep Time: 25 mins

Cook Time: 120 mins

Serving Size: 3

Meal Type: dinner