Save Recipe

gatsby-image

Tuscan Beef Ragu

Looking for the ultimate comfort food? A slow-cooker or crockpot makes creating this tasty Tuscan-inspired ragu easy. We like to use a cross-cut blade or chuck steak.

Prep Time

20 mins

Cook Time

2–2 1/2 hours

Serves

6–8

Dairy Free

Nut Free

Italian

Dinner

Kids

$$

Ingredients

1.2 kg cross-cut blade or chuck steak, cut into 3-4cm cubes

2 tbsp plain flour

1 tsp salt

1/2 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil

2 large onions, cut into thin wedges

3 cloves garlic, crushed

1/4 cup tomato paste

5 whole anchovies

1 cup beef stock

1 cup red wine

1 cup water

1 tbsp finely chopped rosemary

1/4 cup balsamic vinegar

400 g dried pappardelle or fettucine

2 tbsp chopped parsley

Method

STOVETOP METHOD

Place meat in a clean paper bag with seasoned flour and shake to coat.

Heat oil in a large, deep-sided ovenproof dish or heavy pot and brown meat over high heat in 2-3 batches, transferring it to a plate as it is browned.

Reduce heat to medium, add onions to the pan and cook for a couple of minutes to soften.

Add garlic, tomato paste and anchovies, stir and cook another 3 minutes, stirring now and then.

Add stock, wine and water, stirring to lift any pan browning.

Return meat to the pot with rosemary and vinegar.

Stir to combine.

Cover and simmer over lowest heat for approx 2-2½ hours or until meltingly tender.

When ready to serve, cook pasta according to manufacturer’s instructions, drain and toss through cooked ragu. Divide between heated serving bowls and garnish with parsley.

OVEN-BAKE METHOD

When meat has browned and all other ingredients are added, cover dish and transfer to a 160°C oven.

Bake for 2-2½ hours.

Check seasonings and adjust to taste.

SLOW COOKER OR CROCK POT METHOD

Place garlic, tomato paste, anchovies, beef stock, wine, rosemary and vinegar into the cooker (no water is needed).

Shake meat in a clean paper bag with seasoned flour to coat.

No oil is required unless meat is to be browned.

Add to cooker with onions and stir to combine.

Cover and cook for 8-9 hours on low.

Check seasonings and adjust to taste.

NOTE

If desired, meat can be browned before adding to slow cooker for extra depth of flavour.

You may also like

bg-image
bg-image
bg-image

Be in the know

Sign up for exclusive recipes, updates, and all things Langbein.