Description
This Beef Shin Ragu is a rich and hearty Italian-inspired dish slow-baked to perfection. Featuring tender, slow-cooked beef shin simmered in a robust sauce with red wine, crushed tomatoes, and aromatic vegetables, it's served over fresh pappardelle pasta and finished with Parmesan and fresh basil. Perfect for comforting family dinners or special occasions.
Ingredients
Meat & Oil
- 2 tablespoons extra-virgin olive oil
- 1 kg boneless beef shins, cut into 3 inch pieces (35 oz)
Vegetables & Aromatics
- 1 large onion, finely chopped
- 1 medium carrot, grated (~1 cup/100g/3 ½ oz)
- 2 medium celery stalks (~1 cup/100g/3 ½ oz)
- 3 cloves garlic, minced
- 2-3 anchovy fillets (canned/jarred, optional)
Liquids & Sauces
- ¾ cup red wine (not sweet) (180 ml)
- 400 g can crushed tomatoes (14 oz)
- ¼ cup tomato paste
- 2 cups beef stock (broth) (500 ml)
Herbs & Seasonings
- 1 sprig fresh rosemary
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
Pasta & Garnishes
- 450 g pappardelle (fresh or dried)
- Finely grated Parmesan cheese, for serving
- Handful chopped fresh basil leaves, for serving
Instructions
- Preheat Oven: Preheat your oven to 160°C (140° fan forced) / 320°F and position a shelf to fit a large Dutch oven with the lid on.
- Brown the Beef: Heat 1 tablespoon of oil in a Dutch oven or heavy pan over medium-high heat. Brown the beef shins in batches, adding more oil as needed. Remove excess oil, leaving about 1 tablespoon in the pan.
- Deglaze Pan: Add ¼ cup water and scrape the pan bottom with a wooden spoon to lift browned bits, keeping the liquid for flavor.
- Sauté Vegetables: Add garlic, onion, celery, carrot, and anchovies to the pan. Cook for 4-5 minutes until vegetables soften, adding a splash of water or stock if the pan gets too dark to avoid burning.
- Add Wine: Pour in the red wine, stir well, and boil for 1 minute until the wine nearly absorbs into the vegetables.
- Add Remaining Ingredients: Stir in crushed tomatoes, tomato paste, beef stock, rosemary, sugar, pepper, and salt. Return the browned beef shins and their juices to the pot, mixing well.
- Simmer and Bake: Bring the mixture to a simmer, cover with a lid or foil, and bake in the oven for 2½ to 3 hours until the meat is tender and shreds easily, and the sauce thickens.
- Remove Rosemary and Shred Meat: Take out the rosemary sprig. Shred the beef into the sauce, removing any tough bits of gristle or sinew.
- Adjust Seasoning: Taste and add more salt or pepper as needed. The ragu can be eaten immediately or refrigerated for 3-4 days to enhance flavors.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pappardelle until just al dente, according to package instructions.
- Combine Pasta and Ragu: Reserve 1 cup pasta water before draining. Toss pasta with desired amount of ragu, adding reserved water to loosen sauce if needed.
- Serve: Plate pasta topped with finely grated Parmesan cheese and chopped fresh basil leaves.
- Enjoy and Share: Leave a comment and rating if you enjoyed the recipe.
Notes
- Use good quality, extra-virgin olive oil for the best flavor.
- Beef shin is ideal for this ragu due to its rich connective tissue that breaks down into tender meat.
- Anchovy fillets add an umami depth but can be omitted if preferred.
- Fresh pappardelle offers a delicate texture; dried pasta works well too.
- Low and slow oven cooking ensures melt-in-your-mouth tenderness.
- The ragu improves in flavor if refrigerated for a day or two before serving.
