Beef Ragù

Beef Ragù

4.8(123)

Cook Time
-
Total Time
-
Yield
6 servings

How to Make It

1. Step
Season the meat on all sides with salt and pepper.
2. Step
Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
3. Step
Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
4. Step
Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
5. Step
Pour in the wine and let it boil off and reduce until barely any remains in the pan.
6. Step
Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
7. Step
Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
8. Step
Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
9. Step
Remove the herb bundle and beef shank.
10. Step
Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
11. Step
Skim off any extra fat from the top of the ragu.
12. Step
Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
13. Step
Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
14. Step
Add a handful of cheese and stir to melt into the sauce.
15. Step
Garnish with more cheese and fresh parsley before serving.
16. Step
Enjoy!

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