BEEF SHIN RAGU
| Servings | Prep Time |
| 4people | 30min |
| Cook Time |
| 2hrs |
|
|
Ingredients
- 800g beef shinbone in
- 2 medium carrots
- 2 celery stalks
- 2 medium onions
- 3tbsp light olive oil
- 1 large garlic clovecrushed
- 1 tin chopped tomatoes225g
- 1 bay leaf
- 2 sprigs thyme
- 2tbsp tomato puree
- 500ml beef stock
- 500g dried pasta or 400g fresh pasta
- Freshly grated parmesan cheese
- Handful of basiltorn
Instructions
- Finely dice the onion and celery. Peel and finely dice the carrot. Heat 2tbsp olive oil in a casserole or your pressure cooker and sweat the onion, celery and carrot on a low heat. Cook gently until everything is soft and the onions are translucent. This can take about 20min or so. Keep stirring every couple of minutes.
- Meanwhile, heat 1tbsp oil in a frying pan and brown the beef shin pieces one at a time, until a dark golden brown each side. Set aside
- Once the vegetables are soft, add the garlic and cook for 1 min. Add the beef shin, chopped tomatoes, bay leaf, thyme, tomato puree and beef stock. Make sure the beef shin is covered. If using a pressure cooker close the lid and cook for approximate 1 hour. If using a casserole, cook on low heat 2-3 hours. The meat should be soft and falling apart.
- Carefully remove the meat and reduce your sauce. It should be a light syrupy consistency – imagine it should stick lightly around the pasta
- While the sauce is reducing, break the meat apart into smaller pieces. Cook the pasta until al dente. Make sure to reserve a small ladleful of pasta water just before draining.
- Return the cooked pasta to the pan, add the sauce, torn basil and pasta water and stir gently to combine. The pasta water will help the sauce cling to the pasta.
- Serve with the freshly grated parmesan
- Bon appetit!
Recipe Notes
