Rich Beef Shin Ragu with Red Wine

4.16 from 13 votes

Rich Beef Shin Ragu with Red Wine

Rich Beef Shin Ragu with Red Wine is cooked low and slow for maximum flavour. Upgrade your bolognese by serving this decadent yet simple to prepare dish with Pappardelle pasta or creamy polenta.

Prep Time10

Cook Time25

Oven Cook Time2 30

Total Time3 5

Course: Main Course, Pasta

Cuisine: Italian

Servings: servings

Calories: 488kcal

Author: Carrie Carvalho

Equipment

shallow casserole dish with a lid
Sharp Knife
Chopping Board
Spatula or wooden spoon
potato masher or fork

Ingredients

500 grams Beef shin cut in large chunks
1 Onion diced
2 Carrots diced
2 ribs Celery diced
200 ml Red wine
300 ml Beef stock from one stock cube
3 cloves Garlic
2 tbsp tomato puree/paste
2 rosemary sprigs
2 bay leaves
2 tbsp oil
500 grams pappardelle pasta
2 tbsp grated parmesan cheese plus extra for serving

Instructions

Preheat the oven to 160C/140C fan/gas 3/ 330F.
Pat the beef dry with kitchen paper and season generously all over with salt and pepper.
Heat 1 tbsp oil in a shallow casserole (one with a lid which is safe to use on the stove and in the oven) over a medium high heat and add the beef. Cook until browned all over - this should take at least 10 minutes. Then remove the beef and place on a plate lined with kitchen paper to drain any excess oil.
Wipe out the excess fat from the pan, add the other tablespoon of oil and lower the heat to medium low. Add the diced onion, carrot and celery plus a pinch of salt and cook for about 8-10 minutes, until softening but not browned.
Stir in the garlic and tomato paste and cook for another 2-3 minutes, the tomato paste should go a nice dark red and the garlic fragrant.
Add the rosemary and bay leaves, stir in the tinned tomatoes then pour the wine into the empty tomato can to swill out any excess and pour it all into the pan. Give it a good stir and scrape up any bits stuck to the bottom of the pan.
Add the beef back in then stir in the stock, season well with salt and pepper and bring to a boil.
Pop the lid on and transfer to the preheated oven for 2 hours.
Remove the lid, give everything a good stir then return to the oven uncovered for a further 30 minutes.
Just before the ragu is ready, cook the pasta according to packet instructions in salted water. Reserve a cup of cooking water when draining.
Remove the ragu from the oven, remove the bay leaves and rosemary sprigs and gently mash the beef with a potato masher or fork. It should fall apart easily. Sprinkle in two tablespoons of grated parmesan cheese and stir well to disperse the beef into the sauce.
Add the cooked pasta and a couple of tablespoons of cooking water and toss everything together. The sauce should be rich and glossy, clinging well to the pasta. Add more cooking water as needed.
Divide between six bowls and garnish with grated parmesan or pecorino cheese.

Notes

This recipe will sauce 500g of pasta - I recommend Pappardelle or Tagliatelle.

If making ahead stop at the step where the pasta is added. Store in the fridge for up to 3 days or freeze for 3 months. When reheating for best results loosen the ragu with pasta cooking water.

This is the shallow casserole dish I use.

Nutrition