Beef Blade Roast Ragu with Pasta is a comforting and rich dish perfect for cozy dinners. This recipe uses a beef blade roast slow-cooked to perfection, combined with a medley of vegetables and aromatic herbs, all served over pasta and topped with fresh parsley and parmesan cheese.
Looking for other cosy recipes? You'll love my Moroccan Spice Slow Cooked Lamb or my Best Chicken Soup Recipe!
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Why you need to make this Beef Blade Roast Ragu
- Rich and Flavourful: Slow cooking the beef allows the flavours to meld together beautifully, creating a rich and hearty sauce that pairs perfectly with pasta.
- Nutritious and Filling: Packed with vegetables and high-quality protein from the beef, this dish is not only delicious but also provides essential nutrients.
- Make-Ahead Friendly: The beef ragu can be made ahead of time and even tastes better the next day, making it ideal for meal prep or entertaining guests.
Ingredients
- Beef Blade Roast: Provides a tender and flavourful meat that becomes incredibly soft when slow-cooked, adding rich protein to the dish.
- Brown Onion, Celery, and Carrots: Known as a mirepoix, this trio of vegetables forms the flavour base of the ragu, adding sweetness, depth, and nutrients.
- Tomato Paste and Diced Tomatoes: These ingredients create a rich and tangy sauce, packed with antioxidants like lycopene.
- Garlic and Thyme: Add aromatic depth and antibacterial properties, enhancing the overall flavour and health benefits.
- Red Wine: Adds complexity and depth to the sauce. (Can be replaced with more stock if preferred.)
- Dry Pasta: A hearty base for the ragu, providing carbohydrates and a satisfying texture.
- Olive Oil, Salt, and Pepper: Essential for sautéing the vegetables and seasoning the dish to enhance its overall taste.
See recipe card for quantities.
Instructions
- Step 1: Sauté the aromatics.
- Step 2: Add the tomatoes, red wine, stock, bay leafs, thyme and the blade roast and slow cook for 4 hours.
- Step 3: Once the meat is super tender, pull it all apart with two forks.
- Step 4: Cook the pasta and mix through with the ragu. Serve with parsley and parmesan.
Hint: After sautéing the vegetables and tomato paste, deglaze the pan with the red wine, scraping up any browned bits to add depth to the sauce.
Substitutions
- Chicken Stock: Use in place of beef stock for a lighter flavour.
- Turkey or Pork Roast: Substitute for beef blade roast for a different protein option.
- White Wine: Use instead of red wine for a different flavour profile in the sauce.
Variations
- Spicy Ragu: Add red pepper flakes or a diced jalapeño for a spicy kick.
- Vegetarian Version: Replace the beef with a hearty mix of mushrooms and lentils for a vegetarian ragu.
- Herb Variation: Experiment with different herbs like rosemary or oregano to change the flavour profile.
Equipment
I love to cook all my slow cooked recipes in my Le Creuset Pot.
Storage
Store any leftover beef ragu in an airtight container in the refrigerator for up to 4 days. The flavours will deepen over time, making it even more delicious. Reheat on the stove over low heat until warmed through. You can also freeze the ragu for up to three months; just thaw overnight in the refrigerator before reheating and serving.
Top tip
Cook the pasta until it’s just shy of al dente, then finish cooking it in the sauce to allow it to absorb more flavour.
FAQ
What other cuts of beef can I use?
- Yes, you can use other cuts like chuck roast or brisket, which are also suitable for slow cooking.
Can I make this dish in a slow cooker?
- Absolutely. Follow the initial steps on the stove, then transfer everything to a slow cooker and cook on high for 4 hours or low for 6-8 hours.
Can I freeze the ragu?
- Yes, the ragu freezes well. Store it in an airtight container for up to three months. Thaw in the refrigerator before reheating.
Related
Looking for other recipes like this? Try these:
Beef Blade Roast Ragu
Beef Blade Roast Ragu with Pasta is a comforting and rich dish perfect for cozy dinners. This recipe uses a beef blade roast slow-cooked to perfection, combined with a medley of vegetables and aromatic herbs, all served over pasta and topped with fresh parsley and parmesan cheese.
Ingredients
- 1kg beef blade roast
- 1 brown onion finely chopped
- 3 celery stalks finely chopped
- 2 carrots finely chopped
- 2 tablespoon tomato paste
- 6 garlic cloves
- 1 tablespoon thyme dried
- 2 bay leaf
- 800 g diced tomato
- 2 cups beef stock
- ⅔ cup red wine (optional, replace with more stock)
- 500 g dry pasta
- 2 tablespoon olive oil
- salt
- pepper
Toppings
- fresh parsley finely chopped
- parmesan cheese
Instructions
- Preheat oven to 130C. Prepare your blade roast by slicing off any excess fat.
- Bring a large cast iron pot to medium heat with the olive oil. Add the onion, carrot and celery with a big pinch of salt and sauté for 3 - 4 minutes.
- Add the tomato paste and garlic and sauté for a further 2 minutes.
- Add the thyme, canned tomato, stock, wine and bay leaf. Mix well then add the blade roast. Place the lid on the pot then transfer to the oven to slow cook for 4 hours. Alternatively you can use a slow cooker on high for 4 hours.
- Once the meat is tender and pulls apart easily with a fork, remove from the oven, pick out the bay leafs and pull apart all of the meat.
- Cook pasta to packet instructions until 80% cooked, reserve a cup or so of pasta water then toss the drained pasta in with the rags. Add some pasta water to and cook until pasta is fully cooked and excess liquid has been soaked up.
- Serve with some parsley and grated parmesan.
Notes
- Browning the Meat: Sear the beef blade roast on all sides before adding it to the pot to enhance the flavour of the ragu. This is optional!
- Deglazing the Pan: After sautéing the vegetables and tomato paste, deglaze the pan with the red wine, scraping up any browned bits to add depth to the sauce.
- Pasta Cooking Tip: Cook the pasta until it’s just shy of al dente, then finish cooking it in the sauce to allow it to absorb more flavour.
Nutrition
Calories: 432kcalCarbohydrates: 75gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 237mgPotassium: 789mgFiber: 5gSugar: 8gVitamin A: 3702IUVitamin C: 19mgCalcium: 92mgIron: 3mg
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