Freezable family recipe for 4 - 8 people, takes only 20 mins; recipe has olive oil, brisket, onion, garlic cloves, carrot, red wine, chopped tomatoes, tomato puree, bay leaves, pasta, basil leaves and parmesan.
Easy pulled beef ragu
Course: Freezable family
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Chopped Tomatoes: 2 x 400g cans chopped tomatoes
- Red Wine: 250ml red wine
- Parmesan: grated parmesan, to serve
- Olive Oil: 2 tbsp olive oil
- Onion: 2 onions, finely chopped
- Carrot: 5 carrots, thickly sliced
- Pasta: 450g large pasta shapes (such as paccheri, rigate or rigatoni)
- Garlic Cloves: 4 garlic cloves, finely chopped
- Basil Leaves: large handful basil leaves, to serve
- Tomato Puree: 2 tbsp tomato puree
- Bay Leaves: 4 bay leaves
- Brisket: 1kg boneless beef brisket
Directions
- Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef all over. Take the beef out of the dish, add the remaining oil and gently cook the onions and garlic for 10 mins until softened.
- Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato puree and bay leaves. Cover with foil and a lid, and slowly cook for 3 - 3 1/2 hrs or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it's coated in the sauce.
- Cook the pasta following pack instructions, then drain. Shred the beef - it should just fall apart when you touch it with a fork - then spoon the beef and tomato sauce over the pasta. Scatter with basil and Parmesan before serving.
