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Photo of Pasta with beef ragu by WW

Pasta with beef ragu

12
Points®
Total Time
2 hr 35 min
Prep
15 min
Cook
2 hr 20 min
Serves
4
Difficulty
Moderate
The ultimate comfort food – this authentic Italian sauce is slow-cooked until the meat is so tender it almost melts in your mouth

Ingredients

Dry pasta

250 g, tubular spaghetti

Olive oil

1 tbs

Beef chuck steak, raw

365 g, 400g, fat trimmed, cut into 3cm pieces

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, finely chopped

Celery

1 stick(s), finely chopped

Garlic

1 clove(s), thinly sliced

Salted anchovies in oil, drained

2 medium, chopped

Capers, rinsed, drained

1 tbs, chopped

Beef stock

1 cup(s)

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook steak, in batches, for 5 minutes or until browned. Transfer to a plate. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add garlic, anchovies and capers and cook, stirring, for 1 minute.
  2. Return beef to pan with stock and tomatoes and bring to the boil. Reduce heat to low and simmer, covered, for 1½ hours. Uncover and simmer for 30 minutes or until beef is tender and sauce slightly thickened. Using 2 forks, coarsely shred beef.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to pan.
  4. Add ragu to pasta and toss gently to combine. Serve.

Notes

SERVING SUGGESTION: Steamed green beans. You can also serve the ragu on toast instead of pasta.TIP: You could make double the ragu and freeze half for later. Cool ragu and place in an airtight container, allowing 1–2cm at the top for expansion. Label, date and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the microwave or on the stovetop.

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