Beef ragout

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Ingredients

• The BBC Good Food logo
• Recipes
• Beef ragout served on a plate
• Beef ragout
• By Tom Kerridge
• A star rating of 4.7 out of 5.
• 44 ratings
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• 21 comments
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• Preparation and cooking time
• Prep:25 mins
• Cook:3 hrs and 30 mins
• More effort
• Serves 6-8
• Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
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• Nutrition: Per serving
• NutrientUnit
• kcal
• 396
• fat
• 20g
• saturates
• 6g
• carbs
• 9g
• sugars
• 8g
• fibre
• 3g
• protein
• 34g
• salt
• 0.2g
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• Ingredients
• 1.2kg beef shin, cut into chunks
• 4-5 tbsp olive oil
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 4 celery sticks, finely chopped
• 4 garlic cloves, sliced
• 3 tbsp tomato purée
• 400ml red wine
• 2 rosemary sprigs
• 2 bay leaves
• 2 x 400g cans chopped tomatoes
• 500ml beef stock
• parmesan, grated, and pappardelle (see 'Goes well with', below), to serve

Directions

1. STEP 1
2. Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
3. STEP 2
4. Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.
5. STEP 3
6. When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve