Beef Ragu with Walnut Pesto

Recipe: Beef Ragu with Walnut Pesto

Trusty slow-cooked Italian recipe with some extra special added spice

Classic slow-cooked Italian beef ragu that has been spiced with star anise, cinnamon and cumin. The addition of miso paste might seem unusual but it really is the star ingredient. Miso pairs perfectly with tomatoes and when combined during slow-cooking, helps create a rich umami flavour base.

Mini Pasta Shells

Mini pasta shells add a thick al dente bite to the dish and a pleasant ‘chew’. Topped with refreshing and crunchy walnut pesto, you will have to watch your manners when eating in front of others.

A classic slow-cooked Italian beef ragu spiced with star anise, cinnamon, cumin and topped with a crunchy walnut basil pesto.

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Prep Time: 40

Total Time: 3 40

Servings:

Ingredients

1.2 kg beef shin or beef chuck roast cut into chunks
250 g 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
500 ml red wine
500 ml beef stock
Mini pasta shells

Walnut Pesto

2 large handfuls basil leaves
25 gm walnuts 1/4 cup, chopped into small pieces
4 tbsp grated parmesan
60 ml olive oil
1/2 garlic cloves crushed
Large squeeze lemon juice
Sea salt flakes

Instructions

Combine walnut pesto ingredients and place in the fridge until ready to use.
Heat a frying pan with a little olive oil and fry beef quickly on all sides until browned, but not cooked through. Remove and set aside for later.
Using the same frying pan, add bacon lardons and fry for 3 minutes.
Throw in chopped onions and sautee along with the bacon for approximately 10 minutes or until onions are soft and bacon is crispy, but not dry.
Add carrot and celery. Cook for a further 3 minutes.
Spices: When adding spices the pan needs to be well oiled otherwise they will burn and lose flavours. If needed add a slug of oil to the pan followed by cumin, chilli flakes, cinnamon and star anise. Cook over medium heat for 1 – 2 minutes until spices become fragrant.
Squeeze in tomato paste and cook over low heat until darkened, approx 5 minutes.
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 the ragu is ready, boil a large saucepan of water season with salt. Cook pasta according to the time on the packet instructions.
Drain pasta and stir through ragu sauce. Divide between plates and top with walnut pesto.