EASY PULLED BEEF RAGU

Easy pulled beef ragu image

A low-and-slow cooking dish that works a treat when you don't have time to watch a pot. Add this rich sauce and tender shredded beef to your favourite pasta

Provided by Amanda Grant

Time 4h20m

Yield 8 (or 2 meals for 4)

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
1kg boneless beef brisket
2 onions , finely chopped
4 garlic cloves , finely chopped
5 carrots , thickly sliced
250ml red wine
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 bay leaves
450g large pasta shapes (such as paccheri, rigate or rigatoni)
large handful basil leaves , to serve
grated parmesan , to serve

Steps:

Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef all over. Take the beef out of the dish, add the remaining oil and gently cook the onions and garlic for 10 mins until softened.
Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato purée and bay leaves. Cover with foil and a lid, and slowly cook for 3 - 3 1/2 hrs or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it's coated in the sauce.
Cook the pasta following pack instructions, then drain. Shred the beef - it should just fall apart when you touch it with a fork - then spoon the beef and tomato sauce over the pasta. Scatter with basil and Parmesan before serving.

Nutrition Facts : Calories 543 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.1 milligram of sodium