Beef Ragu with Walnut Pesto

Served with delicious mini pasta shells

by Justina Sullivan
Beef Ragu with Walnut Pesto Recipe

Slow-Cooked Beef Ragu with Warming Spices

This classic Italian beef ragù, slow-cooked to perfection, is enhanced with warming notes of star anise, cinnamon and cumin. The addition of miso paste adds umami, creating a beautiful pairing with tomatoes. Beef and walnuts are a natural combination, often used together to add depth and texture to savoury dishes such as slow-cooked stews and hearty pies. Here, this combination is brought to life in the form of a fresh, crunchy walnut pesto, spooned over mini pasta shells to add brightness and contrast to the tender ragù below. The shells provide a satisfyingly thick, al dente bite and pleasant chew.

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Beef Ragu with Walnut Pesto Recipe
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Beef Ragu with Walnut Pesto

A classic slow-cooked Italian beef ragu spiced with star anise, cinnamon, cumin and topped with a crunchy walnut basil pesto.
Total Time3 hours
Servings: 4

Ingredients

  • 1.2kg beef shin or beef chuck roast cut into chunks
  • 250g bacon lardons
  • Olive oil for frying
  • 1 onion chopped fine
  • 1 celery stick chopped fine
  • 1 carrot grated
  • 3 tbsp tomato paste
  • 5 star anise
  • 1 tsp cinnamon
  • 1 tbsp cumin
  • 1 tbsp light brown sugar
  • 1 x 400g whole tinned tomatoes
  • 500ml red wine
  • 500ml beef stock
  • Mini pasta shells

Walnut Pesto

  • 2 large handfuls basil leaves
  • 30g walnuts, chopped into small pieces
  • 4 tbsp grated parmesan
  • 60ml olive oil
  • 1/2 garlic cloves crushed
  • Large squeeze lemon juice

Instructions

  • Combine the ingredients for the walnut pesto and refrigerate until ready to use.
  • Heat a frying pan with a little olive oil and brown the beef on all sides, in batches if necessary. Remove and set aside.
  • In the same pan, fry the bacon lardons for three minutes. Add the onion and sauté for about 10 minutes until softened and lightly golden.
  • Add the carrot and celery and cook for a further three minutes.
  • If needed, add a little more oil, then stir in the cumin, cinnamon and star anise. Cook for 1–2 minutes until fragrant.
  • Stir in the tomato purée and cook over a low heat for about 5 minutes until it darkens and thickens.
  • Return the beef to the pot, then add the tinned tomatoes, red wine, beef stock and sugar. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 2–3 hours until the beef is tender and falling apart. Add a little water if the sauce reduces too much during cooking.
  • Add tinned tomatoes stock and beef back to the pot, combine well, bring to boil then turn to simmer and cover. Let the ragu slowly cook for 2 – 3 hours until beef is super soft and falling apart. If the temperature is too high and your sauce starts to become dry during cooking, add small splashes of water to loosen.
  • When you are ready to serve, cook the pasta in well-salted boiling water according to the packet instructions. Drain it and stir through the ragù. Divide between plates and top with walnut pesto.