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Easy pulled beef ragu

Easy pulled beef ragu

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Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 8 (or 2 meals for 4)

A low-and-slow cooking dish that works a treat when you don’t have time to watch a pot. Add this rich sauce and tender shredded beef to your favourite pasta

  • Freezable
Nutrition: per serving
NutrientUnit
kcal543
fat18g
saturates6g
carbs54g
sugars10g
fibre6g
protein32g
salt0.1g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato purée 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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, March 2017

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Overall rating

Rating: 4 out of 5.15 ratings

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