This dish is perfect for when you want to potter around the kitchen over the weekend.
Recipe and styling by Sarah Dall
Photograph by Toby Murphy
Beef ragù with pasta and gremolata
- 30ml (2 tbsp) olive oil
- 1kg boneless, cubed stewing beef
- 1 large onion, chopped
- 100ml dry red wine
- 20ml (4 tsp) tomato paste
- 2 x 400g tins chopped and peeled tomatoes
- salt and freshly ground black pepper, to taste
- 500g fresh tagliatelle pasta
- grated Parmesan/Grana Padano, to serve
- 40g fresh flat-leaf parsley, chopped
- 2 cloves garlic, finely chopped
- zest of 1 lemon, finely grated
Heat the oil in a large saucepan over medium-high heat. Brown the meat in batches, turning to brown all the sides, approximately 2 minutes per side. Remove and set aside.
Using the same saucepan, sauté the onion for 5 minutes. Add the wine to deglaze the saucepan, then stir in the tomato paste and fry for 2 minutes.
Return the beef to the pan, add the tinned tomatoes and season with salt and freshly ground black pepper, to taste. Bring to a boil, then reduce the heat and simmer for 2 hours, stirring every 30 minutes to ensure the ragu is not catching on the bottom of the pan.
For the gremolata, mix together all of the gremolata ingredients, cover with cling film and set aside.
About 15 minutes before the meat is done, bring a large pot of salted water to a boil. Add the pasta and cook according to packaging instructions.
Once the meat is soft, use a fork to shred it into smaller pieces. Add more seasoning if necessary. Serve the ragu over the drained pasta and top with the gremolata.