Slow Cooked Spicy Harissa Beef Ragu Pasta
Slow Cooked Spicy Harissa Beef Ragu Pasta
Ingredients
- 500 g mini roasting joint, cut into large chunks
- 4 shallots, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, medium, finely chopped
- 2 garlic cloves, large, finely chopped
- 2 tablespoons tomato purée
- 450 ml tomato passata
- 300 ml water or hot vegetable stock
- 2 teaspoons harissa seasoning
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon garlic granules
- salt, to taste
- black pepper, to taste
- 2 1/2 tablespoons Belazu Harissa Pesto
- 40 g grated Parmesan, divided
- 290 g dry pasta
- fresh parsley, chopped, to serve
- oil, for searing
Instructions
- 1
Season the 500g mini roasting joint, cut into large chunks, with salt and black pepper.
⏱️ 2 min
- 2
Sear the seasoned beef in a pot with oil over medium-high heat until browned on all sides.
⏱️ 8 min
- 3
Remove the browned beef from the pot and set aside.
⏱️ 1 min
- 4
Add the finely chopped 4 shallots, 1 celery stalk, and 1 medium carrot to the same pot. Sauté until softened.
⏱️ 7 min
- 5
Add 2 large finely chopped garlic cloves to the pot and sauté for 1 minute until fragrant.
⏱️ 1 min
- 6
Stir in 2 tablespoons tomato purée and cook for another minute.
⏱️ 1 min
- 7
Add 2 teaspoons harissa seasoning, 1 1/2 teaspoons sweet paprika, 1 teaspoon garlic granules, and additional salt and black pepper to taste. Stir well to combine.
⏱️ 2 min
- 8
Pour in 450ml tomato passata and 300ml water or hot vegetable stock. Bring the mixture to a simmer.
⏱️ 3 min
- 9
Return the browned beef to the pot, ensuring it is mostly submerged in the sauce.
⏱️ 1 min
- 10
Cover the pot and slow cook on low heat for 3-4 hours, or until the beef is fork-tender.
⏱️ 240 min
- 11
Once cooked, carefully remove the beef from the pot.
⏱️ 1 min
- 12
Shred the beef using two forks.
⏱️ 3 min
- 13
Return the shredded beef to the sauce in the pot and stir to combine.
⏱️ 1 min
- 14
Stir in 2 1/2 tablespoons of Belazu Harissa Pesto.
⏱️ 1 min
- 15
While the ragu finishes, cook 290g dry pasta according to package instructions until al dente.
⏱️ 10 min
- 16
Add a portion of the 40g grated Parmesan (about 3/4 of it) to the ragu sauce and stir until melted and combined.
⏱️ 1 min
- 17
Drain the cooked pasta and add it directly to the ragu sauce. Stir well to combine, ensuring all the pasta is coated.
⏱️ 1 min
- 18
Serve the pasta immediately, topped with fresh chopped parsley and the remaining grated Parmesan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Spicy Harissa Beef Ragu Pasta
- 500 g mini roasting joint, cut into large chunks
- 4 shallots, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, medium, finely chopped
- 2 garlic cloves, large, finely chopped
- 2 tablespoons tomato purée
- 450 ml tomato passata
- 300 ml water or hot vegetable stock
- 2 teaspoons harissa seasoning
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon garlic granules
- salt, to taste
- black pepper, to taste
- 2 1/2 tablespoons Belazu Harissa Pesto
- 40 g grated Parmesan, divided
- 290 g dry pasta
- fresh parsley, chopped, to serve
- oil, for searing
Instructions
- 1
Season the 500g mini roasting joint, cut into large chunks, with salt and black pepper.
⏱️ 2 min - 2
Sear the seasoned beef in a pot with oil over medium-high heat until browned on all sides.
⏱️ 8 min - 3
Remove the browned beef from the pot and set aside.
⏱️ 1 min - 4
Add the finely chopped 4 shallots, 1 celery stalk, and 1 medium carrot to the same pot. Sauté until softened.
⏱️ 7 min - 5
Add 2 large finely chopped garlic cloves to the pot and sauté for 1 minute until fragrant.
⏱️ 1 min - 6
Stir in 2 tablespoons tomato purée and cook for another minute.
⏱️ 1 min - 7
Add 2 teaspoons harissa seasoning, 1 1/2 teaspoons sweet paprika, 1 teaspoon garlic granules, and additional salt and black pepper to taste. Stir well to combine.
⏱️ 2 min - 8
Pour in 450ml tomato passata and 300ml water or hot vegetable stock. Bring the mixture to a simmer.
⏱️ 3 min - 9
Return the browned beef to the pot, ensuring it is mostly submerged in the sauce.
⏱️ 1 min - 10
Cover the pot and slow cook on low heat for 3-4 hours, or until the beef is fork-tender.
⏱️ 240 min - 11
Once cooked, carefully remove the beef from the pot.
⏱️ 1 min - 12
Shred the beef using two forks.
⏱️ 3 min - 13
Return the shredded beef to the sauce in the pot and stir to combine.
⏱️ 1 min - 14
Stir in 2 1/2 tablespoons of Belazu Harissa Pesto.
⏱️ 1 min - 15
While the ragu finishes, cook 290g dry pasta according to package instructions until al dente.
⏱️ 10 min - 16
Add a portion of the 40g grated Parmesan (about 3/4 of it) to the ragu sauce and stir until melted and combined.
⏱️ 1 min - 17
Drain the cooked pasta and add it directly to the ragu sauce. Stir well to combine, ensuring all the pasta is coated.
⏱️ 1 min - 18
Serve the pasta immediately, topped with fresh chopped parsley and the remaining grated Parmesan.
⏱️ 1 min