Mushroom and beef short rib ragu tagliatelle


mushrooms, beef,ribs,pasta, recipes, foods24

Ingredients 14
Servings 4
Time 3 hours

Ingredients

  • 15
    ml
    oil
  • 400
    g
    beef short rib
  • 1
    onion, diced
  • 3
    cloves
    garlic, crushed
  • 1
    carrot, diced
  • 60
    ml
    red wine optional
  • 500
    ml
    beef stock
  • 15
    ml
    oregano leaves
  • 45
    ml
    tomato paste
  • 300
    g
    portabellini mushrooms, sliced
  • To serve:
  • 400
    g
    tagliatelle, cooked
  • Parmesan cheese
  • a few basil leaves
 

Method

3 hours
 

Preheat the oven to 180°C.

Heat the oil in a pan and brown the short ribs in batches until browned all over. Transfer the ribs to an ovenproof casserole. Return the pan to the stove and gently fry the onion, garlic and carrot for 5 minutes, stirring occasionally.

Transfer the mixture to the casserole and add the red wine, beef stock, oregano and tomato paste. Cover and cook the casserole in the oven for 30 minutes.

Reduce the temperature 160°C and cook for 2 hours or until the meat is tender.

Stir in the mushrooms and return the casserole to the oven for 10 minutes.

Allow to stand for 15 minutes and pull away the meat from the bones using 2 forks.

Return the meat to the casserole, keep warm, and serve with fresh tagliatelle, Parmesan cheese and fresh basil leaves.


Recipe reprinted with permission of Mushroom Farmers' Association. 


ALSO TRY

Beef short rib chilli con carne

Pork cheek ragu

Lamb ragu with fettuccine


To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: pasta  |  beef  |  foods24  |  ribs  |  mushrooms  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.