Braised Beef Ragu with Tagliatelle
Category
Butcher’s Cuts
Servings
4
Prep Time
30 minutes
Cook Time
3 hours
Family
dinner doesn’t need to be boring. With SRF’s bavette steak, you can take a
simple “spaghetti night” and turn it into a meal that impresses even your
pickiest little eater. Just sear, braise, toss, and you’re ready to go. An
Italian recipe at it’s finest! Who needs take-out when you can travel around
the world with SRFs?
Nathan Michael & Julia Flowers
Ingredients
-
1 American Wagyu Black® bavette, cut into 2-inch pieces
- 2 teaspoons of Kosher Salt
- 1 teaspoon of Ground Black Pepper
- 1 tablespoon of EVOO
- 1 medium red onion, diced
- 1 medium carrot, peeled and diced
- 1 stalk of celery, diced
- 5 cloves of garlic, minced
- 3 sprigs of thyme
- 1 sprig of rosemary
- 1 (28 ounce) can of crushed tomatoes
- 2 cups red wine, medium to full body
- fresh or dried tagliatelle pasta
- fresh grated Parmigiano-Reggiano
- for garnish: finely chopped fresh Italian parsley
- 1 head of radicchio, chopped
- 2 cups of arugula
- 1 small head of fennel, sliced thinly
- 2 tablespoons of lemon juice
- 2 tablespoons of white balsamic vinegar
- 1 small shallot, minced
- 2 teaspoon of honey
- 1/4 cup of EVOO
- shaved parmesan
- pinch of salt
Braised Beef Ragu
Radicchio Salad
Directions
Braised Beef Ragu
- Preheat oven to 275°F.
- Pat dry the meat on paper towels until dry.
- Season the meat with salt and pepper on all sides.
- In a large Dutch oven (over medium-high heat) add the olive oil and sear the beef on all sides cooking in batches to ensure the beef browns. Transfer to a plate.
- If the pot is dry, add a little more oil as needed and add the onion, carrot, celery, garlic, thyme, rosemary, and a pinch of salt. With a wooden spoon still the veggies scraping up the brown bits from the bottom of the pot for about 5 minutes.
- Add the can of tomatoes and red wine and stir adding the reserved beef and any juices from the plate.
- Raise the heat to a simmer, cover with a lid, and place in the oven to cook for 3 hours or until the beef is tender and falling apart (stirring halfway through).
- Pick out the herbs and then with two forks shred the beef and stir it into the sauce.
- Meanwhile, bring a large pot of water to boil and cook pasta to package instructions.
- Stir the pasta into the ragu and serve immediately with parmesan and parsley.
- If not eating immediately the ragu can be made ahead and reheated over low heat on the stove until ready to serve
Radicchio Salad
- In a bowl whisk the lemon juice, white balsamic, shallot, honey, olive oil, and salt.
- Pour the dressing over the greens and serve with shaved parmesan.