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Before you jump to Beef Ragu with Pasta recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is nowadays a lot more popular than in the past and rightfully so. The overall economy is affected by the number of individuals who suffer from health conditions such as hypertension, which is directly linked to poor eating habits. There are more and more campaigns to try to get people to follow a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that lots of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make a few small changes that can start to make a difference to our everyday eating habits.
You can obtain results without needing to remove foods from your diet or make substantial changes at once. It’s not a bad idea if you desire to make major changes, but the most crucial thing is to bit by bit switch to making healthier eating selections. As you become accustomed to the taste of these foods, you will see that you’re eating more healthily than you did. As with many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.
As you can see, it’s not difficult to start integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to beef ragu with pasta recipe. You can have beef ragu with pasta using 15 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to cook Beef Ragu with Pasta:
- Prepare 2 tablespoon olive oil
- Use 1 kg beef chuck steak, cut into 4cm pieces
- Get 1 brown onion, finely chopped
- Provide 1 selery stalk, finely chopped
- Provide 1 carrot, finely chopped
- You need 1 cup dry red wine
- Use 2 x 400 gram cans cherry tomatoes in juices
- Use 1 cup beef stock
- You need 2 tablespoon tomato paste
- Prepare 3 spring fresh thyme
- Prepare Cooked pasta, to serve
- Take Grated parmesan, to serve
- Provide Fresh parsley, chopped to serve
- Get Salt, to season
- Prepare Olivi oil, to serve
Steps to make Beef Ragu with Pasta:
- Heat half the oil in a large frying pan over high heat. Cook beef, in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. - Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender. - Add wine, tomatoes with liquid from cans, stock, paste and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid. - Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender.
- Stir with a wooden spoon to roughly shred beef. Toss ragu through fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley.
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