Beef shin ragu with homemade pasta

A rich symphony of slow-cooked beef shin ragù, lovingly paired with delicate homemade pasta. Each strand absorbs the deep, savoury essence of the ragù, creating a heartwarming culinary embrace perfect for sharing with loved ones.

This recipe scores a C on the Nutri-Score scale. This is because it contains beef, which, while providing protein and iron, contributes to a higher fat content. The presence of vegetables like carrots and tomatoes provides some nutritional balance, but the overall score is influenced by the richness of the ragu sauce and the inclusion of pasta.

Equipment

• Large Bowl … check on Amazon
• Cling Film … see the 4* range
• Rolling Pin … view on Amazon
• Tray … check availability
• Frying Pan … top rated options
• Medium Sauté Pan … explore on Amazon
• Ovenproof Dish … check latest prices
• Baking Paper … show me what’s available
• Kitchen Foil … check on Amazon
• Hand-Held Blender … find it here
• Large Saucepan … see the 4* range

Ingredients

For the pasta

• semolina flour, 400g, plus extra for rolling out
• fine salt, 5g
• free range eggs, 4 medium, whisked
• olive oil, 1 tbsp

For the ragù

• whole beef shin on the bone, 600g
• olive oil, 4 tbsp
• carrots, 3, peeled and chopped
• celery sticks, 2, chopped
• fresh thyme, 2 sprigs, leaves removed and chopped
• fresh oregano, 2 sprigs, leaves removed and chopped
• cherry vine tomatoes, 800g, halved
• onion, 1, finely chopped
• passata, 500ml
• caster sugar, pinch

To serve

• fresh oregano leaves, 2 tbsp
• gouda, 100g, grated

Method

Make the Homemade Pasta

1. Combine Dry Ingredients: Place the semolina flour and salt in a large bowl. Blend with your hands to ensure even distribution – this is key for consistently seasoned pasta.
2. Incorporate Wet Ingredients: Add the beaten egg and olive oil to the flour. Gently mix with your hands, drawing the wet ingredients into the flour until a cohesive dough forms. The olive oil contributes richness and smooths the dough.
3. Knead the Dough: Transfer the dough to a clean work surface. Knead for 5–7 minutes, working it until smooth and elastic. Kneading develops the gluten, providing the pasta’s signature chewy texture. If the dough appears dry, add a teaspoon of water gradually until it binds.
4. Rest the Dough: Wrap the dough in cling film and refrigerate. Ideally, rest overnight, but a minimum of 3 hours suffices. Resting allows the gluten to relax, resulting in a more tender pasta. Take the dough out of the fridge 20 minutes before rolling.
5. Roll out the Pasta: Lightly dust a work surface with semolina flour to prevent sticking. Roll the pasta dough into a thin circle, approximately 2mm thick. Even thickness ensures uniform cooking.
6. Fold and Cut: Fold the pasta circle in half, sprinkling semolina flour between the layers to prevent sticking. Repeat this process three times, forming a rectangular log. Cut the log widthways into 5mm strips to create pasta strands.
7. Set Aside: Arrange the pasta strips on a tray generously dusted with semolina flour. This prevents sticking until cooking.

Prepare the Rich Ragù

1. Preheat the Oven: Preheat the oven to 170C/150C Fan/Gas 3. A low temperature allows the beef shin to tenderise slowly and evenly, extracting maximum flavour.
2. Season the Beef: Season the beef shin generously with salt and pepper. This enhances the natural flavour of the beef and creates a flavourful crust upon searing.
3. Sear the Beef: Heat two tablespoons of oil in a frying pan over high heat. Add the beef shin and sear on all sides until golden-brown. Searing caramelises the meat’s surface, adding depth and complexity to the ragu. Remove and set aside.
4. Sauté Aromatics: In a medium sauté pan over medium heat, heat the remaining oil. Add the carrots, celery, thyme, oregano, tomatoes, and onion. Sauté for 5 minutes, softening the vegetables and releasing their aromatic compounds to build the ragu’s flavour base.
5. Combine and Simmer: Pour the passata into an ovenproof dish, place the seared beef shin on top. Cover with baking paper, then kitchen foil. Cook for 3 hours in the preheated oven. This slow cooking process breaks down the beef’s connective tissues, creating incredibly tender meat.
6. Shred the Beef: Remove the beef shin from the dish and allow it to cool slightly. Shred the meat using two forks, discarding any bones or tough gristle.
7. Blend the Sauce: Add the caster sugar and a pinch of salt to the passata in the roasting dish. Use a hand-held blender to blend until smooth. Blending creates a velvety sauce, intensifying the flavours.
8. Combine Beef and Sauce: Add the shredded beef back into the ragu sauce. Stir well to combine, coating the beef evenly in the rich sauce.

Serve the Dish

1. Cook the Pasta: Heat a large saucepan of boiling salted water. Add the fresh pasta and cook for 2 minutes. Fresh pasta cooks quickly, so monitor closely; it is ready when it rises to the surface.
2. Serve: Drain the pasta. Serve the beef shin ragu on top of the cooked pasta. Garnish with fresh oregano leaves and grated cheese. Serve immediately.

Suggested Wine Pairing

Majestic: Definition Chianti Classico
This classic Italian red wine offers a symphony of red fruit flavours, with hints of cherry and plum, complemented by subtle earthy notes. Its medium-bodied structure and balanced acidity cut through the richness of the beef shin ragu, enhancing the savoury elements of the dish. The wine’s bright acidity helps cleanse the palate, making each bite as enjoyable as the last.

Tesco: Finest Montepulciano d’Abruzzo
This Italian red wine is bursting with ripe red fruit flavours, such as blackberry and cherry, intertwined with gentle spice notes. Its soft tannins and smooth finish make it a versatile pairing for the hearty beef shin ragu. The Montepulciano’s fruity character complements the sweetness of the tomatoes, creating a harmonious balance of flavours. A good choice with pasta and braised beef.

Sainsbury’s: Taste the Difference Barbera d’Asti
This vibrant Italian red wine exhibits bright acidity and flavours of red cherry and plum, with a touch of spice. Its refreshing profile cuts through the richness of the ragu, while its fruity notes complement the dish’s savoury components. The Barbera’s lively character adds a touch of zest to the meal, making it a delightful culinary experience. This pairs well with all kinds of Italian meat sauce.

What Can You Serve With This?

1. Crusty Bread: Serve with warm, crusty bread for mopping up the delicious ragu sauce. The bread’s texture contrasts nicely with the smooth sauce and tender beef.
2. Garlic Bread: A side of garlic bread enhances the meal with its pungent aroma and crispy texture. The garlic complements the savoury flavours of the beef.
3. Green Salad: A fresh green salad with a light vinaigrette offers a refreshing contrast to the richness of the ragu. The salad’s acidity cuts through the richness of the sauce.
4. Roasted Vegetables: A medley of roasted vegetables, such as carrots, courgettes, and peppers, adds a touch of sweetness and earthiness to the meal.

Nutri-score Health Check

This recipe scores a C on the Nutri-Score scale. The beef shin provides protein and essential nutrients, but the higher fat content contributes to a less favourable score. The presence of vegetables like carrots and tomatoes adds some balance, but the richness of the ragu sauce and the inclusion of pasta mean that it is only moderately healthy. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• What is ragu? Ragu is an Italian meat-based sauce typically served with pasta. It is slow-cooked to develop a rich, deep flavour.
• Can I use different types of meat? Yes, you can adapt the recipe to use other cuts of beef, such as chuck or braising steak. These cuts also benefit from slow cooking.
• Is it necessary to rest the pasta dough overnight? While resting the dough overnight yields the best results, resting it for at least 3 hours is sufficient.
• Can I use store-bought pasta? Yes, you can use dried pasta as a convenient alternative to homemade pasta. Adjust the cooking time accordingly.
• Can I add other vegetables to the ragu? Yes, you can add other vegetables, such as mushrooms or aubergine, to the ragu for added flavour and texture.
• How long does ragu keep in the fridge? Ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• Can I freeze ragu? Yes, ragu freezes well. Store it in an airtight container for up to 3 months.
• What is the best way to reheat ragu? Gently reheat the ragu in a saucepan over low heat, stirring occasionally, until heated through.

Storing FAQ

• How long can I store leftover ragu in the fridge? Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• Can I freeze the ragu? Yes, you can freeze the ragu for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.
• How should I store the homemade pasta? Fresh pasta is best cooked immediately. If you need to store it, lightly dust it with semolina flour and store it in an airtight container in the refrigerator for up to 24 hours.

Reheating FAQ

• What is the best way to reheat ragu? Gently reheat the ragu in a saucepan over low heat, stirring occasionally, until heated through. Add a splash of water or stock if needed to prevent it from drying out.
• Can I reheat ragu in the microwave? Yes, you can reheat ragu in the microwave. Cover it with a microwave-safe lid and heat in short intervals, stirring in between.
• How should I reheat the pasta? If you have leftover cooked pasta, you can reheat it by briefly plunging it into boiling water or by tossing it with a little olive oil in a pan over low heat.

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