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Italian Beef Shin Ragù with Pappardelle
Beef shin braised with sautéed onion, celery, carrot and garlic in red wine and stock, then simmered with tomatoes and tomato paste.
- 800 g beef shin, diced
- 320 g pappardelle pasta
- 400 g tinned tomatoes
- 150 g onion, diced
- 100 g celery, diced
- 100 g carrot, diced
- 3 cloves garlic cloves, minced
- 200 ml red wine
- 300 ml beef stock
- 30 g tomato paste
- 2 tbsp olive oil
- 5 g sea salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in a large heavy-bottomed casserole over medium-high heat.
- Step 2
Season beef shin with salt and pepper. Brown in batches, 3-4 minutes per side. Set aside.
- Step 3
Add diced onion, celery, and carrot to the pot. Sauté for 5 minutes until softened.
- Step 4
Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
- Step 5
Deglaze with red wine, scraping up browned bits. Simmer for 2 minutes.
- Step 6
Return beef to pot. Add tinned tomatoes and beef stock.
- Step 7
Bring to a simmer, then reduce heat to low. Cover and braise for 30 minutes, stirring occasionally.
- Step 8
Meanwhile, bring a large pot of salted water to boil. Cook pappardelle according to packet instructions until al dente. Drain and reserve.
- Step 9
Check beef is tender. Season ragù with salt and pepper to taste.
- Step 10
Divide pasta among bowls. Ladle ragù over top and serve immediately.
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