Created in partnership with Orlando City, this Beef Ragu Pasta is meaty, rich, and comes together quick with a Spice World kick! Whether it’s a cozy weeknight or a special occasion, this delicious pasta dish is sure to shine.
Serves: 8
Total Time: 3 Hours
Ingredients
2.5 lb chuck beef or other slow-cooking beef cut, cut into equal 4 pieces
Pat the beef dry and sprinkle it with salt and pepper.
Heat 1 tablespoon of olive oil over high heat in a heavy-based pot. Add beef and sear each piece aggressively on all sides until very browned (3–5 minutes in total), then remove onto a plate.
Turn the stove down to medium-low and add the remaining 2 tablespoons of olive oil.
Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
Add the remaining Ragu ingredients and return the beef to the pot (including the pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
Cover the pot and let it cook for 2 hours, or until the beef is tender enough to shred.
Remove the beef, then coarsely shred it with two forks. Return the beef to the pot. Simmer for 30 minutes until the sauce is reduced and thickened; the beef will soften slightly more during this step.
Bring a very large pot of water with 1 teaspoon of salt to a boil.
Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
Meanwhile, place 5 cups of the ragu in a very large fry pan, or Dutch oven, or use 2 normal-size fry pans. Heat over high heat while the pasta is cooking.
When the pasta is ready, transfer it directly from the pot into the frying pan using tongs.
Add 3/4 cup of pasta water to the frying pan.
Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
Serve with plenty of freshly grated parmesan, or even better, with parmesan.
