[cooked-sharing]
Tips Section
It's sometimes hard to find crushed San Marzano tomatoes, so if you are using whole peeled tomatoes, run them through the blender or food processor for ten or so seconds.
Ingredients
Directions
Pat beef dry and sprinkle with salt and pepper. Heat 1 tbsp olive oil over high heat in a heavy based pot (Le Creuset works the best).
Add beef and sear each piece on all sides until browned (around 3 minutes in total), then remove onto a plate. Turn heat down to medium low and add remaining 2 tbsp of olive oil.
3 Minutes
Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too).
Turn the heats up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
2 Hours
Remove beef then coarsely shred with 2 forks. Return beef to the pot.
Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step. Do a taste test and adjust the seasoning to your taste with salt and pepper. Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
30 Minutes
Bring a very large pot of salted water to boil. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
Meanwhile, place 5 cups of the Ragu in a very large pot. Heat over high heat while the pasta is cooking.
When the pasta is ready, transfer it directly from the pot into the pot of ragu using tongs. Sprinkle pasta with extra virgin olive and freshly ground parmigiano reggiano cheese. If ragu is too thick, you can always add a little bit of the pasta water to the ragu.
Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
2 Minutes
Serve it immediately!
Ingredients
Directions
Pat beef dry and sprinkle with salt and pepper. Heat 1 tbsp olive oil over high heat in a heavy based pot (Le Creuset works the best).
Add beef and sear each piece on all sides until browned (around 3 minutes in total), then remove onto a plate. Turn heat down to medium low and add remaining 2 tbsp of olive oil.
3 Minutes
Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too).
Turn the heats up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
2 Hours
Remove beef then coarsely shred with 2 forks. Return beef to the pot.
Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step. Do a taste test and adjust the seasoning to your taste with salt and pepper. Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
30 Minutes
Bring a very large pot of salted water to boil. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
Meanwhile, place 5 cups of the Ragu in a very large pot. Heat over high heat while the pasta is cooking.
When the pasta is ready, transfer it directly from the pot into the pot of ragu using tongs. Sprinkle pasta with extra virgin olive and freshly ground parmigiano reggiano cheese. If ragu is too thick, you can always add a little bit of the pasta water to the ragu.
Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
2 Minutes
Serve it immediately!