TAGLIATELLE WITH BEEF RAGU | Tender beef in a rich tomato red wine sauce!

Beef Ragu for YOU! Coming right up on
Weekend at the Cottage. Welcome to Weekend at the Cottage, I’m
Nik Manojlovich. Before I share a really fantastic recipe for Tagliatelle
with Beef Ragu, how about an invitation to head to www.weekendatthecottage.com.
When you’re visiting our website please subscribe to it. Look for us on our
dedicated YouTube channel. Remember give us thumbs up if you like our videos, drop
us comments and click the bell button for notifications. After that why not
take photographs of all the great stuff you’re making and use #weekendatthecottage when you post them on your favourite social, like, Pinterest, Instagram,
Facebook and Twitter. This is such a fantastic dish. We’re doing a Tagliatelle
with a Beef Ragu. Perfect if you’re serving a crowd on a weekend, you’re
going somewhere. This meal delivers! Big flavour, wonderful appearance, it’s got it all! We start with a pie plate, for a pasta
recipe? We’re starting with 3 tablespoons unbleached all-purpose flour, 1 teaspoon
salt and pepper, we’re going to mix those ingredients together and now we’re going
to dredge 3 pounds of a Chuck or blade roast. I’ve cut my roast into 4
pieces. The butcher tied it up with string and
now I’m dredging the roast. We’re then heading to stove top. Dutch oven,
medium-high heat, 2 tablespoons of vegetable oil. As soon
as the oil starts to shimmer, we add in our pieces of beef. Our objective is to
brown the outside so let them cook for a few moments. Take some tongs, turn them on
the side and then after a few moments keep turning them. It’ll take about 10
minutes for the beef to get perfectly browned on the outside. We now add 3
bay leaves. Hopefully, fresh bay leaves if you have them. Lastly, 2 cups of beef
stock. As soon as the beef stock comes to a boil we’re reducing to a simmer. Adding
our cover and you’re going to slow-cook this beef for 3 to 3 1/2
hours. After that 3 1/2 hours our goal is for the beef to be very
tender. We’re going to trim away the string. We’re
taking two forks and just gently pull apart the beef. If there’s any little
fatty bits just trim those away discard them but in the end you’ll have all of
this pulled beef. We’re going to place it to the side. Clean out your Dutch oven. We’re going back to stovetop. Clean Dutch oven goes
on stove top medium-high heat 2 tablespoons of vegetable oil. As soon as
it starts to shimmer, we’re adding 1/2 of a sweet Vidalia onion, finely diced.
Stir the onion around. Let it sweat for a bit and now we’re going to boost the
flavours with 1 tablespoon of red chili flakes, 1 tablespoon dried oregano, 1 teaspoon celery salt and 1 teaspoon of garlic salt. We’re going to stir our spices in.
Let them sweat for a little bit before we add 1 cup of chopped carrot, 1 cup
of chopped celery and also 2 cups of cremini mushrooms, very thinly sliced.
Those vegetables, stir them around in the pot. Lid goes on. We’re going to cook those
veggies for about 5 minutes. Now as we remove the lid you can see that the
vegetables are nice and soft. Time to finish our sauce. 1 can of tomato paste.
Stir it in and cook it for a few moments. 4 cups of pureed tomato. Now some
additional great flavours, 1 can of sliced black olives, 1 can of sliced
green olives. Add the pulled beef back into the sauce. Stir and you’re probably
thinking hey, Nik, this ragu is pretty thick. Yes, because it’s missing
one final ingredient. The thing that makes this ragu so fantastic. We’re
adding 1 cup of red wine. I recently discovered a lovely red wine I love to use. Click up here to head to www.weekendatthecottage.com to check out the full story.
I’ll tell you all about that wine. We’re adding our wine into the pot. Stir it in.
We’re going to cover and let this just simmer for 10 minutes. That gives us enough time to cook off our pasta. Soup pot on stove top
filled with water. It comes to a boil. Throw in some salt and then I’m using a
tagliatelle. This ribbon like, long noodle. It comes in little nests. We add
them into the pot. Our pasta is perfectly cooked at 7 minutes. Al dente to the bite.
We strain our pasta. Now let’s go to table and serve.
I have soup plates. I twist up the tagliatelle into each soup plate. Grab a
ladle and then add that glorious ragu. It just spills on top of your pasta. A
little bit more please, a little bit of the sauce. Before passing your bowls
around for people to enjoy. how about a few shards of a Reggiano Parmigiano on
top. This Tagliatelle with Beef Ragu is ready to be enjoyed. I have a spoon I
have a fork I want to give you the big taste test. I have a clump of this
gorgeous beef and some pasta… mMmmm The beef is super tender, pasta cooked
perfectly. The sauce is very flavourful. You’ve got to
try this Tagliatelle with Beef Ragu and after that come on back and hang out
again with Weekend at the Cottage. Always about good food, good friends, good times. We’ll see you again, come on back. Take care.


But if you simmer the wine will not evaporate? You want the flavor but not the alcohol. Also unusual way to make ragu? Did you get this recipe from a specific region.?

Leave a Reply