Beef Ragu Penne Pasta – 牛肉拉古酱意大利面

Ragu may sound like an intimidating name for a dish. But fret not, it is an absolutely simple one-pot stew that everyone can make.

The main ingredient is beef chuck which is a tough and flavourful cut of beef, slow-cooked to perfection using San Remo sauces. We added sundried tomatoes, onions and a classic combination of celery and carrots for that subtle sweetness.

Finish off by serving it over San Remo Brown Rice Penne pasta and top with grated parmesan cheese!

P.S. We’re having a fabulous San Remo giveaway on the 22nd May (Monday) in Facebook. Stay tuned for more information!

#themeatmensg #sanremo #simple #delicious #lowandslow #ragu

Click to rate this recipe!

Related Recipes:

  • Share:

  • Servings: 4

  • Time: 6 hrs

  • Skill: Intermediate

Ingredients:

  1. 2 boxes San Remo brown rice penne

  2. 4 tbsp San Remo sundried tomato and garlic concentrate

  3. 1 bottle San Remo tomato, onion and garlic pasta sauce

  4. 1kg chuck beef

  5. 1 large onion (diced)

  6. 6 cloves garlic (minced)

  7. 200g diced bacon

  8. 3 sprigs rosemary

  9. 3 sprigs thyme

  10. 3 sprigs sage

  11. 3 dried bay leaves

  12. 1 carrot (diced)

  13. 1 stalk celery (diced)

  14. 1 tsp sugar

  15. 1 cup red wine

  16. 1 cup beef stock

  17. 1 tsp salt

  18. 1 tsp pepper

  19. 3 tbsp olive oil

  20. Parmesan cheese to taste

Steps:

  1. Slice 1 kg beef chuck into 2 inches slices.

  2. Season chuck beef with salt and pepper. Coat it lightly with olive oil.

  3. Sear beef chuck slices on pan until brown and transfer to slow cooker.

  4. In the same pan, add 1 tbsp olive oil.

  5. Stir fry 200g diced bacon until crispy.

  6. Add in diced onions and sweat until translucent.

  7. Add the diced celery, diced carrot and minced garlic. Cook it for 2 minutes.

  8. Add in 4 tbsp of San Remo Sundried tomato and garlic concentrate and 1 tsp sugar.

  9. Cook it for a further 2 minutes.

  10. Pour in 1 cup of red wine. Reduce it to half.

  11. Pour it onto the chuck steak.

  12. Top it with 1 cup beef stock and 1 bottle San Remo tomato, onion and garlic pasta sauce.

  13. Season with 1 tsp pepper and 1 tsp salt. Add in 3 sprigs rosemary, 3 sprigs thyme, 3 sprigs sage and dried bay leaves.

  14. Cover and cook it on high for 5 hours, or until the beef is fork tender.

  15. Shred the beef with forks.

  16. Close the lid until it’s ready to serve. The sauce tastes better the next day!

  17. Cook 2 boxes San Remo brown rice penne in 5 litres of water and 3 tsp salt for 10 minutes.

  18. Spoon enough sauce on a pan, add cook the pasta and give it a good mix so the pasta is well coated with the sauce.

  19. Add grated parmesan cheese to taste. Garnish with thyme leaves