Prepare the beef: Mix the flour, salt and pepper in a shallow bowl or on a plate. Cut the beef into 3 or 4 equal-sized pieces. Dredge the beef in the flour mixture.
Place a Dutch oven on stovetop set to medium-high heat. Once the pot comes to temperature, add the oil followed by the meat. Turn the pieces every 2 minutes or so until all sides are browned. Add the bay leaves and beef stock and heat until stock comes to a boil. Reduce to simmer, cover and cook for 3 to 3½ hours or until meat is fork tender and easily pulls apart.
Remove the cooked beef from the pot allowing it to cool for a few minutes. Discard stock and bay leaves. Clean the pot for the next step.
Trim and discard any butcher string away from the meat. Pull the meat apart using two forks. Cut away and discard any fatty bits. Reserve meat in bowl and set aside.
Prepare the sauce: Place a Dutch oven on stovetop set to medium-high heat. Once it comes to temperature, add the oil followed by the onion. Cook for a few moments until soft and fragrant, then add the chili flakes, oregano, celery salt and garlic salt. Stir and cook for a minute.
Add the carrots, celery and mushrooms and stir to incorporate. Cover the pot and cook for 5 minutes.
Stir in the tomato paste and cook for 2 minutes. Add the puréed tomato, followed by the olives and shredded beef and stir until fully incorporated. Add the wine, stir, cover and let the sauce simmer for 10 minutes.
Prepare the pasta: Cook the pasta al dente per the directions on packaging. Strain and reserve.
Serve: Add quantity of pasta onto a soup plate or pasta bowl. Ladle the sauce over the noodles. Serve with grated Parmigiano-Reggiano cheese.
Tagliatelle With Beef Ragu
Ingredients
For the beef:
3 lb. blade roast
3 tablespoons unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
3 bay leaves
2 cups beef stock
For the sauce:
2 tablespoons vegetable oil
½ Vidalia onion, finely diced (about 2 cups)
1 tablespoon red chili flakes
1 tablespoon dried oregano
1 teaspoon celery salt
1 teaspoon garlic salt
1 cup carrot, finely diced
1 cup celery, finely diced
2 cups cremini mushrooms, thinly sliced
1 155ml can tomato paste
4 cups puréed tomato
1 375ml can sliced black olives
1 375ml can sliced green olives
1 cup dry red wine
For the pasta (serves 8):
2 lb. tagliatelle dried pasta
8 cups water
2 tablespoons kosher salt
grated Parmigiano-Reggiano to garnish
Directions
Prepare the beef: Mix the flour, salt and pepper in a shallow bowl or on a plate. Cut the beef into 3 or 4 equal-sized pieces. Dredge the beef in the flour mixture.
Place a Dutch oven on stovetop set to medium-high heat. Once the pot comes to temperature, add the oil followed by the meat. Turn the pieces every 2 minutes or so until all sides are browned. Add the bay leaves and beef stock and heat until stock comes to a boil. Reduce to simmer, cover and cook for 3 to 3½ hours or until meat is fork tender and easily pulls apart.
Remove the cooked beef from the pot allowing it to cool for a few minutes. Discard stock and bay leaves. Clean the pot for the next step.
Trim and discard any butcher string away from the meat. Pull the meat apart using two forks. Cut away and discard any fatty bits. Reserve meat in bowl and set aside.
Prepare the sauce: Place a Dutch oven on stovetop set to medium-high heat. Once it comes to temperature, add the oil followed by the onion. Cook for a few moments until soft and fragrant, then add the chili flakes, oregano, celery salt and garlic salt. Stir and cook for a minute.
Add the carrots, celery and mushrooms and stir to incorporate. Cover the pot and cook for 5 minutes.
Stir in the tomato paste and cook for 2 minutes. Add the puréed tomato, followed by the olives and shredded beef and stir until fully incorporated. Add the wine, stir, cover and let the sauce simmer for 10 minutes.
Prepare the pasta: Cook the pasta al dente per the directions on packaging. Strain and reserve.
Serve: Add quantity of pasta onto a soup plate or pasta bowl. Ladle the sauce over the noodles. Serve with grated Parmigiano-Reggiano cheese.
Tagliatelle With Beef Ragu
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Exceptionally tender morsels of braised beef in a glorious red wine tomato sauce served over tagliatelle…
This TAGLIATELLE WITH BEEF RAGU is the perfect pasta for your next relaxed get-together with friends.
Let me cut right to the chase – this dish is a total crowd-pleaser and you’ll be able to serve a crowd with the amount it yields. Great for cold-weather weekends, it transports easily to take up to your favourite getaway. Plus, the scent of slow-cooked beef and the richly flavoured sauce will make your cottage or home smell so good! Finally, it is just so darn delicious, one bite and you’ll appreciate it as much as we do.
Here’s why this TAGLIATELLE WITH BEEF RAGU is so worthy of your attention:
THE BEEF
We begin the recipe by browning then slow cooking a cut of beef. We used a blade roast for this recipe because it shreds perfectly once cooked. You can also prepare it using cross rib, top blade, brisket or shoulder. In the U.S., ask for a chuck or rump roast. Still not sure? Have a chat with your trusted butcher – I bet they’ll know.
The trick here is to braise the beef – slow cooking it in liquid after searing the outside. The beef tenderizes over time and pulls apart easily before it’s incorporated into the sauce.
THE SAUCE
Making the sauce for this dish could not be easier. Like so many Italian beef ragu recipes, it all begins with sautéed onion, carrot and celery as its base. The addition of the spices, tomato paste, puréed tomato and two types of olives give the sauce a richness that’s both unique and memorable.
One of the distinctions between a ragu vs. a bolognese is the slow cooking. Keep this in mind once you bring your sauce together. If anything, leave the ragu to simmer on low for an extra 20 minutes or so to bring the flavours together. I also love how the beef soaks up the flavour of the sauce and wine, making it quite fabulous.
THE WINE
This is one of those recipes where wine brightens and enhances the flavours of a well-made sauce. I made the recipe using a stellar CABERNET SAUVIGNON from Woodbridge by Robert Mondavi Wines, which you’ll find in the California section of your local liquor store.
THE PASTA
I partnered this wondrous sauce with tagliatelle, a fairly wide, ribbon-like noodle. I’ve enjoyed similar pasta dishes in fancy restaurants where they serve beef ragu with pappardelle. I’m glad I went with the tagliatelle; it’s much easier to twirl.
One comment about the quantity of pasta – as a general rule of thumb allow 50-70 grams of pasta per person. As with all pasta, follow the cooking instruction provided by the maker, remembering that pasta should be served al dente.
SERVICE
As mentioned, the yield on this recipe is ample, so serve it family style at table. Twist a mound of the cooked tagliatelle onto a soup or pasta plate, then ladle on the sauce, and if I may suggest, add more sauce. Pass the plates out to guests and have a bowl of shaved or grated Parmiggiano-Reggiano at the ready; this dish welcomes and deserves an exceptional cheese garnish.
A few final suggestions on enjoying this TAGLIATELLE WITH BEEF RAGU: if you’re looking for a complete dinner idea, may we suggest homemade CAESAR SALAD as a starter, then something fabulous for dessert like our CHOCOLATE MOUSSE CUPS.
TAGLIATELLE WITH BEEF RAGU – second and third helpings are not just allowed, they’re expected! Buon appetito!
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Ingredients
For the beef:
3 lb. blade roast
3 tablespoons unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
3 bay leaves
2 cups beef stock
For the sauce:
2 tablespoons vegetable oil
½ Vidalia onion, finely diced (about 2 cups)
1 tablespoon red chili flakes
1 tablespoon dried oregano
1 teaspoon celery salt
1 teaspoon garlic salt
1 cup carrot, finely diced
1 cup celery, finely diced
2 cups cremini mushrooms, thinly sliced
1 155ml can tomato paste
4 cups puréed tomato
1 375ml can sliced black olives
1 375ml can sliced green olives
1 cup dry red wine
For the pasta (serves 8):
2 lb. tagliatelle dried pasta
8 cups water
2 tablespoons kosher salt
grated Parmigiano-Reggiano to garnish
Directions
Prepare the beef: Mix the flour, salt and pepper in a shallow bowl or on a plate. Cut the beef into 3 or 4 equal-sized pieces. Dredge the beef in the flour mixture.
Place a Dutch oven on stovetop set to medium-high heat. Once the pot comes to temperature, add the oil followed by the meat. Turn the pieces every 2 minutes or so until all sides are browned. Add the bay leaves and beef stock and heat until stock comes to a boil. Reduce to simmer, cover and cook for 3 to 3½ hours or until meat is fork tender and easily pulls apart.
Remove the cooked beef from the pot allowing it to cool for a few minutes. Discard stock and bay leaves. Clean the pot for the next step.
Trim and discard any butcher string away from the meat. Pull the meat apart using two forks. Cut away and discard any fatty bits. Reserve meat in bowl and set aside.
Prepare the sauce: Place a Dutch oven on stovetop set to medium-high heat. Once it comes to temperature, add the oil followed by the onion. Cook for a few moments until soft and fragrant, then add the chili flakes, oregano, celery salt and garlic salt. Stir and cook for a minute.
Add the carrots, celery and mushrooms and stir to incorporate. Cover the pot and cook for 5 minutes.
Stir in the tomato paste and cook for 2 minutes. Add the puréed tomato, followed by the olives and shredded beef and stir until fully incorporated. Add the wine, stir, cover and let the sauce simmer for 10 minutes.
Prepare the pasta: Cook the pasta al dente per the directions on packaging. Strain and reserve.
Serve: Add quantity of pasta onto a soup plate or pasta bowl. Ladle the sauce over the noodles. Serve with grated Parmigiano-Reggiano cheese.
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