Slow Cooked Beef and Pancetta Ragu

Slow Cooked Beef and Pancetta Ragu
(recipe adapted from

Serves: 8
2 tablespoons extra virgin olive oil
1.25 kilograms gravy beef, trimmed, cut into 3cm pieces
1 large brown onion, chopped
2 medium carrots, finely chopped
1 red capsicum, finely chopped
100 gram pancetta, finely chopped
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 garlic cloves, crushed
2 tablespoons plain flour
3/4 cup red wine
1/3 cup tomato paste
1 cup beef stock
410 gram can crushed tomatoes
750 grams dried pappardelle pasta
50 grams  butter, chopped
Grated parmesan to serve
Chilli flakes to serve (optional)

Heat half the oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook the beef, in batches, until browned all over. Transfer to a bowl.

Reduce heat to medium. Heat remaining oil in same dish. Add onion, carrot, capsicum, pancetta, rosemary and thyme. Cook, stirring occasionally, for 10 minutes or until vegetables just begin to soften.

Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute or until vegetables are coated. Stir in wine. Bring to a simmer. Simmer for 1 minute or until reduced slightly. Add tomato paste, stock and tomatoes. Stir to combine.

Return beef to dish. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 3 hours, or until meat is very tender and sauce thickens. Use the back of a spoon or a potato masher to break up meat.

Cook pasta following packet directions. Drain well. Return to pan. Add butter. Toss to coat. Season with salt and pepper.
Serve ragu on pasta, sprinkled with parmesan and chilli, if desired.