Beef Shin Ragu with Pappardelle

For anyone who asks, Pappardelle is always my answer when it comes to my favourite type of pasta! And what pairs better with Pappardelle than a Beef Shin Ragu. Cooked low and slow, this really is a deliciously simple recipe that you let the cooking do the hard work for you.

After some initial prep all that is left to do is leave the ragu cooking for several hours, allowing the meat to become so tender it falls apart and leaves a rich, flavoursome sauce that just needs some pasta adding to it.

The best bit is this recipe is bound to leave you with leftovers that can be frozen or will taste even better the next day!

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Beef Shin Ragu with Pappardelle

Servings: 4-6

Recipe by: Cooking & Carafes

Prep time: 15 MinCooking time: 3 HourInactive time: 1 HourTotal time: 4 H & 15 M

Beef shin ragu cooked low and slow for the perfect comfort pasta dish

Ingredients

• 400g Pappardelle
• 500g Beef Shin
• 75g diced pancetta
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 1 white onion, finely chopped
• 1-2 garlic cloves
• 1 tbsp tomato puree
• 1 large glass of red wine
• 750ml beef stock
• 400g chopped tomatoes
• 3 sprigs of fresh rosemary, finely chopped
• 2 bay leaves
• Olive Oil
• Salt and Pepper

Instructions

1. Remove the sinew from the edges of any beef shin before cutting into into chunks
2. Finely chop the onion, carrot and celery for a soffritto base.
3. In a large casserole dish, add the pancetta and cook on a medium heat until starting to brown.
4. Turn the heat down
5. Cook the pancetta until starting to brown
6. Turn the heat right down, add 2tbsps of olive oil and add a soffritto base of finely chopped onion, carrot and celery and cook until soft for about 10 minutes
7. Then add the garlic (crushed), finely chopped rosemary and the beef shin. Stir add let the meat lightly brown.
8. Add 1 tbsp of tomato purée, the wine and 500ml of the beef stock and stir
9. Add 200g of chopped tomatoes, bay leaves and season with salt and pepper.
10. Cook on a low heat on the hob or in the oven (150 degrees) for 2 1/2 - 3 hours.
11. If the dish starts to dry out top up with the remaining stock and chopped tomatoes.
12. Cook until the meat is easily falling apart and the sauce becomes a lovely thick ragu.
13. Once cooked, leave to rest while you cook your pasta.
14. Combine the ragu and pasta together with a splash of pasta water, serve with grated Parmiggiano Reggiano 
15. If you wish to halve the recipe you can freeze the ragu for a delicious meal another time.

Nutrition Facts

Calories

715.80

Fat (grams)

39.51

Sat. Fat (grams)

14.08

Carbs (grams)

36.60

Fibre (grams)

2.23

Net carbs

34.36

Sugar (grams)

5.73

Protein (grams)

45.22

Sodium (milligrams)

26.44

Cholesterol (grams)

155.25

beef shin ragu, beef shin, beef shin pappardelle

Pasta, Italian food, Dinner

Italian

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