Slow-Cooked Beef Ragu Pasta

Slow-Cooked Beef Ragu Pasta a1

I have struggled with cooking red meat in the past. It’s either turned out dry and stringy and/or too light handed with the seasonings. Hence, it’s not surprising I cook with chicken a lot. Later on, someone told me about the aftermath of eating too much chicken for men - which is all men’s worst nightmare - man-boobs! It was the same reason I stopped giving soy milk to my beloved ha!

Regardless whether the above is a myth or not, I probably don’t want to test it via the hard way, especially not for my beloved’s sake. So, I’ve tried to work with red meat again.  Before I go further, I would like to highlight that I’m not going to start a red meat heavy diet and stop eating chicken completely. It’s more from the point of view of trying to diversify our meat intake, a healthy rotation between white and red meat instead of a chicken only diet. In addition, I’m not forgetting the inclusion of a lot fruits and vegetables.

From the cooking’s point-of-view, it’s my goal to be a versatile cook. I like to venture out of my comfort zone to try cooking with different ingredients. It’s part of the fun of cooking at home, exploration and experimentation. It is also a great way to stay away from cooking rut, no?

As I’ve mentioned a couple of posts ago, slow cooker is my favourite kitchen gadget at the moment. As the weather in Orange is getting colder, the need for a slow-cooked dish becomes more apparent. Besides throwing together a no fuss Sri Lankan Chicken Curry, I’ve found myself making slow-cooked beef ragu fairly often.

Usually, you’ll find broth, red wine and bay leaves to be among the ingredients for beef ragu. To keep it rather simple in the ingredient department, my ragu recipe contains only 6 ingredients, not counting olive oil, salt and black pepper. Despite the simplified ingredient list, it delivers in the taste department. Rich, meaty and luscious sauce with the subtle hint of dried Italian herbs to tame the meaty aroma - it is the kind of comfort meal you yearned for on a cold, cold autumn night in Orange.

Slow-Cooked Beef Ragu Pasta a10

Slow-Cooked Beef Ragu Pasta a9



14 Responses to Slow-Cooked Beef Ragu Pasta
  1. Sharon @ Feats of Feasts
    May 14, 2013 | 12:25 pm

    yumz yumz yumz! I could really just eat an entire big plate of this. A glass of good wine and bliss!

  2. Miss Piggy
    May 15, 2013 | 12:39 am

    I can cook with meat in dishes like this but CANNOT cook “just meat”, like a steak, without it turning out terribly. I don’t think Aussie chickens have hormones in them so would man-boobs still be an issue?

    • Emily
      May 15, 2013 | 3:10 am

      You’ve made a good point with the Aussie chickens, Mel. It’s something I really have to look into.

  3. Laura | My Little Gourmet
    May 15, 2013 | 4:20 am

    Believe it or not, I don’t own a slow cooker, but this recipe and these pictures just may convince me to finally buy one. Looks sooo yummy!

  4. Sachie A
    May 18, 2013 | 10:22 am

    This dish seems so yummy..will try for sure

  5. Sandra's Easy Cooking
    May 18, 2013 | 4:37 pm

    Oh my…that sauce is sooo beautiful! I want to dip my bread and soak all the goodness out! Perfect meal and very delicious!

  6. Rachel H
    August 7, 2013 | 1:28 am

    Just turned on my slow cooker with this recipe the smell coming from my kitchen is amazing. I did add a few more ingredients celery, carrot, bacon and red wine cant wait to eat it shame I have to wait.

  7. Darren Blair
    August 10, 2013 | 8:21 am

    sure i can eat a lot of this ! yuuuuuuuuumy :) i hope finger food catering Melbourne has this kind of this course in their menu..

  8. […] We don’t tend to eat a lot of red meat anymore in the Fox household, but every once in a while we indulge in something of the beef or steak complexion. To keep things interesting, we decided to try something new (a recipe for our slow cooker, which is quickly becoming our favorite accessory) and went for a beef ragù. This recipe from Fuss Free Cooking was a particularly savory adaptation of a classic dish. We would suggest, as with all slow cooker recipes, to leave a bit of time to make it. While this one is designed to cook on the “high” setting, it still take 3+ hours all together. We would also suggest adding some salt to the meat at the end, as we forgot and felt it needed a bit more flavor. While the original recipe called for penne, we opted to use our new favorite pasta shape tortiglioni. This style of ragù is referred to as Neapolitan due to the large cuts of meat used (rather than the ground or minced that is popular in bolognese preparations) and is most popular in Southern Italian regions. The same goes for our pasta selection, as according to the website Geometry of Pasta, the word tortiglione is “linked to heraldry, referring to the headband worn on the testa di moro (Moor’s head) on the Sardinian flag.”  The word derives from the Latin torquere, which means “to turn” and is most popular in Southern Italy in the Campana and Lazio regions. Thus, if you are interested in something a bit beefier than what you’ve been eating, but perhaps not looking for a steak and lobster type of dish, channel your Southern Italian and bring on the beef! This recipe can be found at the following link: […]

  9. dena
    October 21, 2013 | 5:58 pm

    Hi. Do u mean passata or tomato puree. Puree is much more concentrated. UK based. Thx

    • Emily
      October 21, 2013 | 10:38 pm

      I meant passata… but in the US, it was called tomato puree. xx Emily

  10. […] Find the recipe here. […]

  11. Finger Food Catering Melbourne
    April 4, 2014 | 11:05 am

    Hi! It’s really nice to pay a visit on your blog. This is so mouthwatering. I would love to try this at home. I am sure my kids would love this. Thank you for the recipe. Hope you to post more recipes in the future. Thank you and greetings from my Finger Food Catering Melbourne Family :)

    • Emily
      April 7, 2014 | 12:16 pm

      Thanks for stopping and leaving such wonderful comment! :)

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