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Beef Blade Roast Ragu

Sarah
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.
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Prep Time 15 minutes
Cook Time 4 hours
Course Lunch, Main Course
Cuisine Italian
Servings 6
Calories 432 kcal

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
Keyword beef blade roast ragu, beef ragu
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