Slow Cooked Ragu with 3 meat
My husband rated my Slow Cooked Ragu with steak, Italian sausages and pork ribs a massive 10/10! Just try this and you'll find out why!
Ingredients
For the meat:
- 3 tbsp light olive oil
- 500 gm chuck steak (NOTE 1)
- 300 gm Italian sausage (good quality) (NOTE 2)
- 400 gm pork ribs (NOTE 3)
- salt and pepper to season
For the ragu:
- 3 cloves garlic (minced)
- 1 medium onion (diced)
- 1 large carrot (diced approx. 200gm-7oz)
- 3 stalks celery (diced approx. 130gm-5oz)
- 800 gm canned crushed tomatoes
- 3 tbsp tomato paste
- 1 cup red wine (NOTE 4)
- 1½ cup water
- 2 beef stock cubes (or 2 tsp powdered beef stock)
- 3 bay leaves
- 3 sprigs thyme ( or 1 tsp dried)
- 1 tsp sugar
- ¼ tsp salt
To serve
- 600 gm dried pappardelle
- finely chopped parsley (optional)
- grated parmesan cheese
Instructions
- Cut the steak roughly into 10cm (4in) pieces, and cut the ribs in between each bone. Lightly season the steak and ribs with salt and pepper.
- Heat oil in a large heavy-based saucepan over high heat. If using a dutch oven or cast-iron pot, heat the oil over medium. Sear the sides of the steak, ribs and sausages in batches until brown. Place the seared meats on a plate and set them aside.
- In the same pot, add in the onions and garlic and stir to cook for 30 seconds. Add in the carrot and celery, stir regularly for 3 minutes. Then add in the crushed tomatoes, tomato paste, wine, water, bay leaves, thyme, stock cubes, sugar and salt. Give it a good stir and bring the sauce to a boil.
- Once the sauce bubbles, reduce the heat to low and add the steak, ribs and sausages into the sauce. Place the lid on and allow it to simmer for 2 hours or until the meats are tender.
- Remove the sausage and steak out of the sauce and onto a chopping board or plate. Slice the sausages thickly and shred the steak using a fork. Then place the steak and the sausages back into the sauce. Give the ragu a good stir and continue to on low for a further 30 minutes uncovered. Give the sauce a taste and add more salt or pepper if needed.
- Whilst the ragu has 10 minutes left remaining to simmer, prepare the pasta. Cook the pasta as per the instructions on the packet. Before draining the pasta, reserve a cup of pasta water.
- Heat a large frying pan over medium heat. Working in batches, add in a few ladles of ragu and some pasta. Pour in 1 or 2 tablespoons of pasta water to loosen up the ragu if needed. You may need to adjust your ragu by adding more sauce or pasta to get the right balance. Carefully stir to mix the sauce into the pasta for a few minutes. Place the ragu on serving plates, sprinkle some parsley and parmesan cheese on top and serve immediately.
Notes
(NOTE 1) Steak - I used budget-friendly chuck steak that I've chopped into sections. Other great steaks to use for slow cooking includes skirt, round, blade and topside steak.
(NOTE 2) Italian sausage - If possible, use raw, good quality Italian sausages because the meat quality and seasoning are much better. I often found these sausages in speciality shops and in delis.
(NOTE 3) Pork ribs - Cut the ribs in-between each bone to make them all single ribs. There's no other prep needed because the ribs will be tender after it's been slow-cooked.
(NOTE 4) Red wine - I normally use dry red wine in my cooking but because we are using plenty of crushed tomatoes, the sauce is likely to be sour. So, I've used a sweet red variety to balance the tartness. If using dry red wine, you may need to add more sugar to the balance of the tartness from the tomatoes.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Leftovers - It's best to store leftover ragu with no pasta mixed in. Allow the ragu to cool completely, then transfer into a container and store in the fridge for up to 3 days. Frozen ragu will keep for up to 3 months.
Nutrition
Serving: 1servingCalories: 715kcalCarbohydrates: 90gProtein: 51gFat: 56gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 230mgSodium: 1272mgPotassium: 1447mgFiber: 7gSugar: 12gVitamin A: 2617IUVitamin C: 19mgCalcium: 140mgIron: 8mg