Slow-Cooked Beef Ragù with Pappardelle

Guide generated from: “Slow Cooked Beef Ragu: The Ultimate Pasta Recipe” — Vincenzo's Plate (Sydney) · 17 min 48 s · Quantities checked against Vincenzo's written recipe on vincenzosplate.com; step times taken from the video's transcript and chapter markers. Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.

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🛒 Ingredients — ✓ from Vincenzo's written recipe

800 g beef chuck steak
1 carrot, ½ onion, 1 celery stalk — all diced (keep the celery leaves — they go in whole later, like parsley)
1 rosemary stalk, a handful of bay leaves, a handful of fresh basil (for the very end)
1 bottle tomato passata
1 L vegetable stock (only about ½ L gets used — the rest is insurance for top-ups)
1 small glass of red wine + 3 Tbsp plain flour (together they make the creamy base)
Extra virgin olive oil (4–5 Tbsp), salt & pepper
250 g fettucce pasta (Vincenzo's pick — we use fresh pappardelle, see Step 10)
To serve: grated pecorino

🥕 From your box & our makers

Onion - Brown, Carrots - Local bag (1kg), Celery (whole or half), Basil (bunch), Rosemary (bunch) — all in the shop
Island Pasta Pappardelle (320 g) — grab two packs for the full sauce batch — and Island Pasta Salsa Di Pomodoro (500 g), made by our pasta makers on the Mornington Peninsula
Our beef — grass-fed & finished on the Mornington Peninsula, sold as monthly pre-order packs; the chuck / gravy-beef cuts in the slow-cook packs are made for exactly this dish
Lievito sourdough (Peasant or White Sour batard) — from our baker, for mopping the plate

🧰 Equipment · ⏱ Timing

A heavy casserole or Dutch oven (it has to hold a gentle 4-hour simmer), a large frying pan for tossing, a big pasta pot, wooden spoon and tongs
About 30 minutes hands-on, then a 4-hour minimum slow simmer (Vincenzo: 5–6 hours is even better) — just a stir every half hour, lid off for the last 30 minutes
Serves: the video cooks 250 g of pasta for 2 generous plates and still banks sauce for several more meals — the full batch over 2 × 320 g pappardelle packs feeds about 6
The dinner-party trick: make the ragù a day ahead — it's even better reheated, and party night becomes just pasta + toss. Leftover sauce freezes in portions (or keeps 4–5 days in the fridge)