Pizza & Pasta

Braised Beef Ragù On Fusilli

Substitute chuck roast with sirloin roast or brisket.



    1. Pre-heat the oven to 160°C/320°F.
    2. Pour a splash of olive oil in an oven-safe pot and lightly brown all sides of the roast, including the ends, to seal the meat and lock in the juices. Remove the beef and set aside.
    3. Lower the heat (add more olive oil if necessary), add the onions, carrots and celery to the pot and gently fry until soft and starting to caramelise.
    4. Stir in the garlic, rosemary, sage and orange zest and cook for a further minute.
    5. Increase to a high heat and add the beef stock, scraping the bottom of the pot to remove all the flavourful bits that have stuck to it. This is called ‘deglazing’.
    6. Then add the tinned tomatoes, tomato paste, sugar and Worcestershire sauce, stir to combine and bring to the boil.
    7. Return the beef to the pot, cover with a tight-fitting lid and transfer to the oven to cook for 2 ½ hours turning once or twice during cooking time.
    8. In the last 15 minutes of the beef’s cooking time, add the pasta to a large saucepan of salted boiling water and cook according to the packet instructions or until al dente. Drain and set aside for serving.
    9. Remove the chuck roast from the pot and using two forks, pull the beef apart to create a shredded texture. Return the beef to the sauce and season with salt and pepper to taste.
    10. Serve this rich beef ragù over al dente fusilli and garnish with fresh chopped parsley and parmesan shavings. Andiamo a mangiare!
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