Slow-Cooked Beef Ragu Pasta Recipe from Yorkshire’s Provenance Inns
Jason Wardill, Group Head Chef of The Provenance Inn’s group of restaurants and hotels has kindly provided this Slow Cooked Beef Ragu Pasta Recipe for you to try at home.
The Provenance Inn’s group works closely with Yorkshire’s best suppliers and producers to ensure the finest ingredients arrive in their kitchens and onto the menus. Alongside showcasing the region’s finest ingredients, The Provenance Inns Group own one of Yorkshire’s most exclusive private gardens, Mount St John. With a team of 8 full-time gardeners, growing all the fruit, veg, herbs and flowers to supply the group’s kitchens. Read our review as we visited The Carpenter’s Arms, to experience some of the dishes showcasing St Johns Mount’s produce.
Slow-Cooked Beef Ragu Pasta Recipe
Makes 4 portions
600g chuck beef or other slow cooking beef
1 tbsp salt
3 tbsp olive oil, separated
3 cloves garlic, minced
1 onion, diced
1 carrot, diced
2 sticks celery, diced
400g canned chopped tomatoes
2 tbsp tomato paste
500ml beef stock
250ml red wine
3 sprigs fresh thyme
2 dried bay leaves
- Pat the beef dry and sprinkle with salt and pepper.
- To sear the beef, heat 1 tbsp olive oil over high heat in a heavy-based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
- Turn stove down to medium-low and add remaining 2 tbsp of olive oil. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
- Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
- To slow cook, cover the pot and let it cook for 2 hours or until beef is tender enough to shred. To shred, remove beef, then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
- Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if the sauce is a bit sour for your taste. Place the lid on and set aside until ready to serve.
- Do a taste test and adjust the seasoning to your taste with salt and pepper. Place the lid on and set aside until ready to serve. To serve, cook whichever pasta you have, my preference is pappardelle, but any pasta works. Once cooked through, drain and toss through beef ragu. Serve with some finely grated lemon zest, parmesan shavings and chopped flat-leaf parsley or torn basil leaves.
Liked this Beef Ragu Pasta Recipe? View more from The Provenance Inn’s Group here.
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