This rich beef ragu pasta dish is perfect when cooking for 2!
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Yields:
2
Prep Time:
20 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs
Cal/Serv:
572
Ingredients
2tsp.
olive oil
1
small onion, finely chopped
200g
beef braising steak, cut into 2.5cm pieces
1Tbsp.
plain flour
1
carrot, peeled and roughly chopped
1tsp.
wholegrain mustard
1tsp.
dried thyme
200ml
Guinness
400g
tin chopped tomatoes
1Tbsp.
tomato purée
150g
pappardelle pasta
To serve
Parmesan, grated, optional
Directions
Step 1Heat 1tsp oil in a medium pan (that has a lid) over medium heat and fry onion for 5min, until softened. Meanwhile pat the beef dry with kitchen paper, then toss in a bowl with the flour and some seasoning.
Step 2Empty onion into a separate bowl. Return pan to medium-high heat with remaining 1tsp oil and fry beef until browned all over, about 10min. Add carrot and return onion to the pan. Stir in mustard, thyme and Guinness, bring to the boil, scraping up any stuck-on goodness from base of pan. Simmer for 5min, then stir in chopped and puréed tomatoes and some seasoning.
Step 3Cover and simmer for 1hr, stirring occasionally, until beef is almost tender. Remove lid and simmer for 20min, stirring frequently, to thicken.
Step 4Bring a medium pan of salted water to the boil and cook the pasta according to pack instructions. Drain. Toss through the beef ragù and serve with grated Parmesan, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
