Braised Beef & Pork Ragu Tagliatelle

Braised Beef & Pork Ragu Tagliatelle - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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One of the tastiest ragu you will taste

One of the tastiest ragu recipes you will taste. The meat is first oven roasted, to extract all those beautiful roast meat flavours. It’s then slowly braised with tomato puree and vegetables for 2 and a half hours.

Some would also call it Bolognese sauce as it works well on any pasta such as tubes or wide flat ones, like pappardelle.

Rather than using minced meat, the meat is pulled for that beautiful, shredded beef and pork fibre.

The sauce is made with red wine, tomato puree, thyme, garlic and vegetables. The pasta is then finished to cook in the pan, absorbing the ragu sauce for a beautiful, tasty result.

Ragu is convenient as it freezes well. I like to divide it in zip lock bags so you have ready made ragu anytime you need it. Why not double the recipe! Using fresh pasta, you can make this meal under 10 minutes. Either buy it fresh or see my ‘how to make pasta recipe’. Either way, enjoy my Braised Beef & Pork Ragu Tagliatelle.

Ingredients

Olive oil
1lb – 500g boneless pork shoulder, fat trimmed
1lb – 500g beef (chuck, silverside) fat trimmed
1 brown onion, diced
2 carrots, peeled and grated
2 celery stalks, trimmed and finely diced
5 garlic cloves, minced
1 tsp dried thyme leaves
1 bay leaf
2 tablespoons tomato paste
1 cup dry red wine
3 cups beef or chicken stock
2 x 14oz (400g) cans of tomato puree or passata
salt and pepper to taste
28oz - 800g fresh or dry Tagliatelle
Fresh parsley, chopped
Parmesan cheese, grated

Steps

Step 1
Pre heat your oven to at 340°F – 170°C
Step 2
Trim the beef and pork by removing any silver skin or sinew. Season each piece with salt and pepper. Place an oven proof (cast iron) baking tray or Dutch oven on high heat, add a large drizzle of olive oil, once oil is hot add the meat pieces and brown nicely. You may need to do that in two batches if your burner is not hot enough. Place in oven at 340°F – 170°C and roast for 60 minutes, turning it a few times. Don’t let it burn on the bottom, if it get’s too dark add a little water.
Step 3
Peel and finely chop the onion. Remove meat from oven and place on stove with medium burner. Add the chopped onion along with thyme and sweat the onion. Add the tomato paste and fry in the oils. Add the 5 minced cloves of garlic, fry a 30 seconds then add the grated carrots, and chopped celery stalks. Deglaze with the red wine, and the tomato puree and beef or chicken stock plus one bay leaf. Season with salt and pepper. Bring to a simmer, cover with foil or oven proof lid and return to oven for 2 ½ hours at 340°F – 170°C
Step 4
For your pasta, have a pot of boiling salted water ready.
Step 5
Remove ragu from oven, take out the bay leaf and break it apart using a couple forks. Give it a vigorous mix until all the meat pieces have shredded apart. Taste and adjust seasoning.
Step 6
In a frying pan on medium heat, place a couple large kitchen spoons of ragu. Add a little of the pasta water to thin it down and simmer gently.
Step 7
Meanwhile, add the fresh pasta and cook for no longer than 90 seconds. (If using dried, cook accordingly as indicated on the pack less a couple minutes) Drain and add directly to frying pan. Mix well and keep cooking for two minutes or until al dente. Serve with more ragu on top, grated Parmesan cheese and chopped parsley.

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