This Slow Cooked Beef Ragu Tagliatelle is not an usual choice for most of us inpatient millenials, but is hands down the best pasta I have ever made and I wouldn't mind saying the king of all the pastas. All you need is a budget cut of beef, simple pantry ingredients, a bit of patience ( approx. 2 hours ) and tagliatelle pasta. If you are still with me you must have a weakness for all things slow cooked like I do. It's the shredded beef that steals the show for me. The way it soaks up the sauce and clings to the pasta. It's an absolute deal breaker!
The perfect thing about the slow cooked meals is that the preparation time is very short and doesn't require much than cutting your ingredients and adding seasoning. The cooking time usually takes up to 3 hours so gives you enough time to enjoy the rest of the bottle of your red wine and read a book, watch your favourite series, clean the kitchen or just relax.
Slow cooked meals are meals cooked to a level where it is bubbling very, very gently - usually LOW on Gas Stoves. If the heat is too high ( simmering rapidly) then you run the risk of the bottom burning. If it's too low, it will take longer to cook.
The list of following ingredients below are handpicked by me, but feel free to adjust the recipe to your taste by adding your favourite seasoning, etc.
Notes about ingredients:
Beef - Cut beef into 4 pieces, it will reduce the cooking time and make the texture smoother to shred
Mixed herbs - if you can't find mixed herbs in your local shop, you can substitute with basil, rosemary or oregano
Carrots sautéed with the onions and garlic is called "soffritto" in Italian cooking. It is a very traditional base for many Italian dishes. Cooking them slowly over low heat releases their flavour and adds an extra dimension to this dish.
Water you could use liquid beef stock instead of water.
Dried tagliatelle could be replaced by fresh/ homemade tagliatelle, the cooking time will then need to be reduced to 2-3 minutes.
To serve, cook your pasta in a large pot with 1tsp of salt and pinch of olive oil for 8-10 minutes. In the meantime grate your parmesan and finely chop your fresh parsley. When the pasta is ready transfer it straight into your pan with the sauce, gently toss the pasta for 1 to 2 minutes until the thick Ragu sauce coats the pasta. Prepare your table setting and serve your slow cooked beef ragu tagliatelle with plenty of freshly grated parmesan and fresh parsley! Yummy!
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