A budget cut of beef, your seasonal pantry ingredients and this recipe will definitely become hands down one of your all time favorite pastas ever!

Serves: Preparation time: 15′ Cooks in: 3h Ready in: 3:15′

1 kg beef, in portions
50 ml extra-virgin olive oil
1 large red onion, finely chopped
1 large carrot, finely chopped
3-4 celery sticks, finely chopped
2 garlic cloves, finely chopped
1 red pepper, finely diced
2 tbsp tomato paste
500 g tinned tomatoes, chopped
300 ml vegetable stock
3 bay leaves
1 tbsp honey
1 tsp sweet paprika + 1 tsp oregano + ½ tsp garlic powder
500 g pappardelle or other long pasta, cooked
graviera cheese, grated, or other hard, salty white cheese suitable for pasta (optionally), for serving
parsley, chopped, for serving

Step 1
Pat dry beef with kitchen paper. Season with salt and pepper. Cook beef in portions in 3 tbsp oil in a large pot until very browned (3 – 5 minutes in total), then remove onto a plate.

Step 2
Heat remaining oil in the same pot and cook all vegetables for 2-3 mins. Return beef to the pot, stir in tomato paste. Add wine and when alcohol evaporates add all tomato, stock, spices, honey and herbs. Cover with lid and simmer on low heat for up to 3 hours until meat is really tender. Transfer meat on a plate and shred (pulled beef). Cook sauce in the pot until it thickens. Return meat to the pot.

Step 3
Serve ragu with pasta and sprinkle with cheese and parsley.

Και η συνταγή στα ελληνικά: Μοσχαράκι ραγού με χυλοπίτες