Beef Ragu with Homemade Tagliatelle
A rich, slow-cooked beef ragu with tender pulled beef, san marzano tomatoes and a hint of dark chocolate, tossed with silky homemade tagliatelle and finished wi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canicookit.com.
Cooking tools:
- Pasta machine
- Rolling pin
- Dutch oven
- Kitchen scale
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Fork
- Wooden spoon
- Spatula
- Grater
- Mixing bowl
- Plastic wrap
- Measuring spoon
- Measuring cup
- Serving bowl
- Plate
Ingredients
- 800g beef short ribs or beef chuck, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 carrots, finely diced
- 3 celery stalks, finely diced
- 6 garlic cloves, minced
- 200ml red wine (something you'd drink)
- 400g tin san marzano tomatoes
- 2 tbsp tomato paste
- 300ml beef stock
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 small square (10g) dark chocolate (70%+)
- Salt
- black pepper
- 300g 00 flour, plus extra for dusting
- 3 large eggs
- 1 tsp olive oil
- Pinch of salt
- Aged pecorino or parmesan, freshly grated
- Fresh flat-leaf parsley, roughly chopped
- Good olive oil
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