SlowBraised Beef Shin Ragu with Pappardelle

Slowbraised Beef Shin Ragu With Pappardelle

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Preparation time:25 Mins

Cooking time:04 Hrs

Servings:6 servings

Ingredients:

• 1.2 kg Beef Shin, cut into 4 cm chunks
• 2 tbsp Olive Oil (for searing)
• 1 tbsp Kosher Salt (plus more for seasoning)
• 1 tsp Freshly Ground Black Pepper
• 1 large Yellow Onion, finely diced
• 2 medium Carrots, finely diced
• 2 stalks Celery, finely diced
• 4 cloves Garlic, minced
• 1 tbsp Tomato Purée (Tomato Paste)
• 250 ml Dry Red Wine (e.g., Chianti or Merlot)
• 800 g Canned Crushed Tomatoes
• 500 ml Low-Sodium Beef Stock
• 2 Bay Leaves
• 1 large sprig fresh Rosemary
• 1 tsp Dried Oregano
• 500 g Dried Pappardelle or Rigatoni Pasta
• Freshly grated Parmesan cheese, for serving

Instructions:

• Prep Ingredients: Dice the onion, carrots, and celery (the soffritto) uniformly. Cut beef shin into even pieces and season aggressively with salt and pepper.
• Sear the Beef: Heat the olive oil in the Dutch oven until shimmering. Sear the beef in small, managed batches until deep mahogany brown on all sides (approximately 3-4 minutes per batch). Do not overcrowd the pot; set seared beef aside.
• Build the Base: Reduce heat to medium-low. Add the soffritto to the pot and sauté, scraping up any browned bits (the fond) from the bottom. Cook gently for 10–12 minutes until the vegetables are very soft and translucent.
• Aromatics: Add the minced garlic and tomato purée. Cook for 1 minute until fragrant.
• Deglaze: Pour in the red wine. Bring to a gentle simmer and scrape the bottom of the pot vigorously to incorporate all the flavour. Reduce the wine by half (approximately 5 minutes).
• Add Liquids & Herbs: Return the seared beef to the pot. Add the crushed tomatoes, beef stock, bay leaves, rosemary, and oregano.
• Establish Control: Bring the mixture up to a gentle boil, then immediately reduce the heat to the absolute minimum setting—the lowest heat possible where you still see the occasional bubble (a light burp, not a rolling boil).
• The Long Cook: Cover the pot tightly and simmer for 3 hours 30 minutes to 4 hours. Stir gently every 60 minutes, ensuring no sticking and checking that the heat remains controlled. The beef is done when it is dark, tender, and easily shreds with a fork.
• Shred and Reduce: Remove the rosemary sprig and bay leaves. Use tongs or two forks to gently shred the beef directly into the sauce. If the sauce is too thin, remove the lid and increase the heat slightly, stirring occasionally, until the sauce coats the back of a spoon.
• Final Seasoning: Taste the ragu and adjust the salt and pepper. A small pinch of sugar may be needed if the tomatoes are acidic.
• Serve: Cook the pasta until al dente. Toss the ragu with the pasta and serve immediately with a generous grating of fresh Parmesan cheese.

Nutrition Facts

Calories:600 kcal

Protein:45 g

Fat:22 g

Carbs:45 g

Fiber:6 g

Sodium:550 mg

Recipe Info

Category:Main Course

Cuisine:Italian

The Ragu That Demands You Slow Down

Oh, tell me honestly, have you ever rushed a slow cook? I have! You try to crank up the heat to get it done faster, and you end up with dry, chewy meat that looks sad.

It’s the absolute worst. That’s why the real secret to this beautiful Low and slow beef ragu is understanding how well the heat is managed .

It’s the ultimate antidote to fast-food living, I promise you.

This deeply savory, fall-apart goodness is totally worth the wait.

The Art of Essential Cooking Patience

This dish is straight out of the Italian countryside tradition, designed particularly for a lazy Sunday family meal recipe . We are using the humble, richly flavoured cut of Slow-braised beef shin and transforming it into pure culinary luxury.

It needs time for the tough bits to melt into the sauce.

The recipe looks intimidating because the total time is nearly four hours. But honestly? The active prep is only about 25 minutes.

The rest of the time is just dedicated to Dutch oven slow cooking . That means you mostly get to sit around, maybe have a cup of tea, and just smell amazing things happening in your kitchen.

Controlled Cooking for Maximum Flavour

What truly makes this ragu sing is the technique. It requires Essential cooking patience and rigorous Controlled cooking temperature —we are aiming for barely a bubble.

My grandad, who was a proper stickler for Italian food, used to say: "If you're not waiting, you're not cooking.

" He was right!

If you can master these heat management techniques , you will end up with the most velvety, rich, Precisely simmered sauces you’ve ever tasted.

It’s the difference between a simple tomato sauce and one that clings beautifully to the pasta.

The flavour starts with the Soffritto flavour base . Taking the time to sauté those carrots, celery, and onions until they practically melt is non-negotiable.

That sweetness builds the entire backbone of the dish before the beef even goes in.

Why This Ragu is Worth the Wait

The result of all this patient simmering is a sauce that is intensely satisfying and packed with protein. It’s perfect comfort food, especially brilliant for beating the gloomy British weather.

And let’s be real, this rich sauce is absolute heaven when tossed generously with wide ribbons of Pappardelle pasta pairing .

It is simple, stunning, and feeds six people who will definitely ask for seconds. Now, let’s grab those ingredients and get this Slow-braised beef shin simmering!

Getting Started: The Secret to a Seriously Good Sauce

Listen up, because the ingredients list for this Slow-braised beef shin isn't massive. But quality really matters here, mate. We're aiming for that deep, layered taste.

That flavour you only get from true Dutch oven slow cooking . This isn't just chucking stuff in a pan. This is setting the stage for a proper Sunday family meal recipe.

The Heroes of the Pot: Ingredients You Need

First, the star: 1.2 kg (2.6 lbs) Beef Shin . Don't skip the shin! It has all that lovely connective tissue.

That tissue breaks down into gelatin over time. That's what makes the sauce so rich and sticky. Honestly, if you try this with lean steak, you'll regret it.

Next up is the Soffritto flavour base . This is the backbone of the entire dish. You need 1 large Onion , 2 medium Carrots , and 2 Celery stalks .

Dice them uniformly. Uniformity helps them cook evenly. Take your time here. It's truly worth the essential cooking patience .

For the liquid, you need 250 ml (1 cup) Dry Red Wine . Nothing fancy, but something drinkable. Also grab 800 g (28 oz) Crushed Tomatoes .

Good quality tomatoes are non-negotiable. Bad tomatoes give you a sour sauce. Finish that off with 500 ml (2 cups) Low-Sodium Beef Stock .

Spices and Flavour Secrets

We keep the seasoning simple. We rely on the long cooking time to build depth. Use 1 tbsp Kosher Salt and 1 tsp Black Pepper for searing.

Then add 2 Bay Leaves and a sprig of fresh Rosemary for the simmer. Oh my gosh, the smell is unbelievable.

A quick tip: a tiny pinch of dried chilli flakes adds warmth. It doesn't make it spicy, just warm. Remember that seasoning concentrates as the sauce reduces.

That's why we taste and adjust the salt right at the end. We're making Precisely simmered sauces here, not salty messes!

Tools for the Job: Heat Management Techniques

This entire recipe success depends on a single piece of gear: a Heavy-bottomed Dutch Oven . Seriously, if you don't have one, borrow one!

Why the fuss? Because a Dutch oven holds the heat incredibly well. This is crucial for maintaining a Controlled cooking temperature .

I once tried this in a thin stock pot. The bottom scorched, and the sauce boiled too hard. Disaster! The meat seized up and was tough as old boots.

The thick sides of the Dutch oven allow the heat to be properly managed . It ensures that perfect, gentle bubble.

That low, slow simmer needed for a perfect Low and slow beef ragu . For serving, make sure you have tongs and a good board.

And obviously, the pasta: you need either Pappardelle pasta pairing or Rigatoni. Something chunky to catch all that glorious sauce!

The Ragu Ritual: Mastering Low and Slow

Honestly, making a proper, beautiful low and slow beef ragu isn't complicated. But it requires one thing: essential cooking patience .

My Nan used to say that if you rush this dish, you get tough beef. If you wait, you get a Sunday family meal recipe that hugs you from the inside out.

I’m talking about slow-braised beef shin here. It's tough stuff initially, but full of flavour. This is where your management skills come in!

Prep Blitz: Setting the Stage

First up, the boring bit: chopping. This is your essential mise en place. Get your carrots, celery, and onion diced small and uniform.

This trio is your soffritto flavour base . It needs to melt down perfectly later. Trust me, if you managed to get all this ready beforehand, you save loads of time later on.

That bit of time-saving organization makes a huge difference.

Heat Management Techniques

This whole process relies on control. We start high, but we finish ridiculously low.

1. Sear the Beef: Sear the beef shin chunks in your heavy Dutch oven slow cooking pot until they are dark brown. Do this in small batches! Don't overcrowd the pot, or you’ll steam the meat.
2. Melt the Base: Add the soffritto and sauté gently. Cook them until they are soft and sweet—about 12 minutes on medium-low heat. Scrape up those brown bits from the bottom. That’s flavour gold!
3. The Deglaze: Pour in the wine and let it bubble. This step concentrates the flavour base hugely.
4. Establish Control: Add the tomatoes, stock, and herbs. Bring it all up to a rolling simmer, but only for a moment.
5. The Long Wait: Immediately reduce the heat right down. We need the absolute lowest setting. The entire three-to-four-hour cook time must have a controlled cooking temperature . You should only see a slight bubble pop up now and then. This is how we achieve precisely simmered sauces without drying out the meat.

The Secrets to Success

The trickiest part is the temperature. If the sauce boils hard, the muscle fibres seize up. You need whisper-quiet heat management techniques .

That gentle heat slowly breaks down all the collagen in the slow-braised beef shin , turning it into that rich, unctuous sauce we crave.

A little insider tip? Don't worry about salt until the end. This sauce reduces for nearly 4 hours , so the flavour concentrates immensely. Taste it right before you shred the meat.

When you serve this deeply flavourful sauce, please don't use thin spaghetti. You need a hearty vehicle. That thick, silky Pappardelle pasta pairing is non-negotiable for me.

It catches every drop of that glorious sauce. Honestly, after four hours of waiting, the result is truly pure magic.

Serving Up the Sunday Supper Hero

Phew, you managed that long simmer! Honestly, the hardest part of making this incredible slow-braised beef shin is the essential cooking patience .

Now for the fun stuff—eating it! This rich low and slow beef ragu is truly the ultimate Sunday family meal recipe .

For plating, keep it rustic. We’re not aiming for Michelin stars here, mate. Get your pappardelle pasta pairing cooked perfectly al dente .

Toss the sauce right in the pot. Make sure every single strand is coated in that deep, dark sauce. Then pile it high into wide bowls.

A generous sprinkle of fresh Parmesan is a total non-negotiable must-have. Oh, and you absolutely need good crusty sourdough or focaccia bread on the side.

That’s for the proper British "mopping up" job at the end, you know? Nothing worse than leaving good sauce in the bottom of the bowl! A simple, sharp rocket salad dressed lightly with lemon cuts through the richness beautifully.

Keeping the Leftovers Dream Alive

If you somehow have leftovers (lucky you!), this sauce is even better the next day. I always make a double batch now.

That’s my secret to managed meal prep for the week. Keep it in the fridge for up to four days .

To freeze, let it cool completely first. It freezes brilliantly for up to three months. Just portion it into airtight containers.

My only real challenge? Once, I reheated a big batch too quickly after thawing. It totally changed the texture of the sauce! Remember to reheat slowly on the hob.

Gentle heat management techniques are still needed, even post-cook. Don't blast it in the microwave unless you absolutely have to.

Switching Things Up a Bit

This low and slow beef ragu recipe is super adaptable, thankfully. If you need a meat-free option, try substituting hearty brown lentils or robust mushrooms for the beef shin.

Use a rich mushroom stock instead of beef stock for the liquid. That way, you maintain depth, based on your perfectly prepared soffritto flavour base .

For seasonal swaps, try throwing in some chopped butternut squash or pumpkin during the simmer in autumn. The vegetable melts down completely and adds a lovely natural sweetness.

It’s an easy way to sneak in extra goodness, trust me.

The Good Stuff: Nutrition Basics

Let’s be real, this is deep, comforting food. But it’s surprisingly good for you too! The slow-braised beef shin gives you tons of protein, which keeps you full for ages.

Plus, you’ve got loads of hidden vegetables from that soffritto flavour base —carrots, celery, onion.

Because the recipe uses controlled cooking temperature and minimal fat after the initial sear, it's hearty fuel that actually fills you up without being overly heavy.

You’ve managed to make something ridiculously tasty that offers real nutritional density.

Honestly, once you master the controlled cooking temperature in your Dutch oven slow cooking , you've got this dish absolutely managed .

Making precisely simmered sauces takes time, but that deep, complex flavour payoff is worth every single minute. Get cooking!