Creamy Chipotle Beef Ragu Pasta
A delicious and high protein pasta dish with a creamy chipotle beef ragu sauce.
By @recipe_road
Cook time: 150 minutes
Servings: 4
Ingredients
- 1 tsp olive oil
- 500 g beef roasting joint
- 15 g butter
- 4 pcs shallots
- 5 pcs garlic cloves
- 1 tbsp tomato puree
- 4 tsp chipotle chilli paste
- 1.5 tsp smoked paprika
- 1 tsp oregano
- 1 tsp chipotle chilli flakes
- 1 tsp cumin
- 0.5 tsp onion granules
- 1 to taste salt
- 1 to taste pepper
- 300 ml vegetable stock
- 400 ml tomato passata
- 2 pcs bay leaves
- 250 g dried pasta
- 1 to taste salt
- 100 ml water
- 30 ml single cream
- 60 g Parmesan
- 1 bunch parsley
Instructions
- Preheat the oven to 170°C (fan).
- Heat 1 teaspoon of olive oil in a large cast-iron casserole dish. Add the beef pieces and sear on all sides until browned. Remove the beef from the dish and set aside.
- Add the butter to the same dish and let it melt. Add the chopped shallots and cook for 5–6 minutes, stirring frequently, until they begin to caramelise. Add the chopped garlic and cook for 1 minute, until fragrant.
- Stir in the tomato purée, chipotle chilli paste, and all of the seasonings. Return the browned beef to the dish and stir to coat it in the mixture.
- Pour in the hot vegetable stock and tomato passata. Add the bay leaves, stir, and cover with a lid. Bring to a boil on the stovetop, then transfer the casserole to the preheated oven. Cook for about 2 hours, or until the meat is tender and falling apart.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and reserve some of the pasta water.
- Once the beef is tender, remove it from the oven and shred it in the sauce. Stir in the single cream, some of the grated Parmesan, and a splash of the reserved pasta water. Mix well and bring to a gentle simmer for a few minutes.
- Add the cooked pasta and stir to coat.
- To serve, divide the pasta between four bowls. Top with the remaining grated Parmesan and garnish with chopped parsley.