pulled spare beef rib ragu pasta
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Pulled beef spare rib ragu pasta

Pulled beef is easy to make in an oven and can be flavoured in many ways. Spare beef ribs are perfect for making this dish as the meat cooks to tender perfection. You can use fresh pasta or dried pasta in this recipe, just note cooking instructions on the packet and follow those.
Prep Time10 mins
Cook Time3 hrs
Servings: 4 people

Ingredients

Ragu

  • 400 g beef spare ribs larger fat trimmed
  • 4 cups salt-reduced vegetable stock
  • 1 cup red wine
  • 1 cup water
  • 2 celery stalks cut in quarters
  • 1 carrot diced
  • 1 tbsp cinnamon
  • 1 tbsp plain flour
  • salt and pepper
  • butter for browning

Sauce

  • cups pasta sauce
  • 1 cup finely diced mushrooms
  • 1 tbsp butter
  • black pepper

Pasta

  • 300 g fresh fettucine or 200g dried fettucine

Instructions

  • To prepare the ragu, cut beef away from the rib bone and into large chunks, reserve the ribs. Dust meat and ribs with some salt, pepper and flour and brown in some hot butter in a large stock pot. Add diced carrot and celery stalks, mix and cover with stock, water and wine. Bring to a boil then lower heat to a very gentle simmer.
  • Scoop off any brown foam that may form with a ladle and discard. Cook uncovered for about 1 hour.
  • Preheat oven to 160C (140C fan forced, 325F, gas mark 3).
  • Transfer the meat, stock and vegetables into an oven-proof roasting tin, cover tightly with aluminium foil and cook in the oven for a further 2 hours, or until the meat is falling apart to the touch, checking after an hour that the stock hasn’t all evaporated. Add extra water if needed. Turn the oven off and allow the meat to rest, covered for about 20 minutes in the warm oven.
  • Discard celery stalks and shred the meat using a fork.
  • To make the sauce, heat butter in a saucepan big enough to hold the meat as well. Add pepper and mushrooms and stir until lightly cooked. Add meat and pasta sauce. Warm through as you prepare pasta according to its cooking instructions.
  • Drain pasta and serve with a generous dollop of ragu on top.
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