Beef ragu is a great dish to warm you up on those chilly winter nights! The Mexican and Italian influences come together in this sweet and savory dish. Simmering the sauce for two hours makes the dish easy. You can let it cook while you do other things around the house.
Mixing the pasta into the sauce and then heating it through for a few minutes allows the pasta to lock in the flavor of the sauce. The pasta absorbs some of the liquid in the sauce, but does not dry out the dish. The thicker papardelle pasta holds the sauce more than other pasta shapes.
The carne asada seasoning contains lime juice, lime oil, and sugar, which adds a sweetness to the seasoning. Searing the meat locks in the flavor further.
Deglazing the pan and scraping up the browned bits adds flavor to the dish. Shredding the meat helps to keep the dish hearty.
This dish motivates me to look up other dishes where you cook the meat until it shreds naturally. I also want to try to make homemade pasta again. We tried making it awhile back, but we did not slice the pasta thin enough, so the texture was a little off.
In terms of interaction with the food, it was fun to shave the Parmesan cheese. This technique is very easy to do using a vegetable peeler. Shaving the cheese adds a interesting texture to the dish.
15 minPrep Time
2 hr, 15 Cook Time
2 hr, 30 Total Time
- 1 pound beef stew meat
- 3 tablespoons carne asada seasoning
- 2 cloves minced garlic
- 2 medium onions, sliced thin
- 16 ounces Portobello mushrooms, sliced
- 3 large carrots, sliced
- 2 stalks celery, sliced
- ½ cup red wine vinegar
- 1 4-ounce can tomato paste
- 4 cups of beef broth
- 3 tablespoons avocado oil
- Shaved Parmesan cheese, for garnish
- Chopped Italian parsley, for garnish
- Place the stew meat in a mixing bowl. Add 1 tablespoon avocado oil and the carne asada seasoning. Toss to coat. Sear the stew meat in a large Dutch oven or deep skillet for about 4 minutes or until browned on all sides. Remove the stew meat to a plate.
- Add 2 tablespoons avocado oil to the skillet. Add the garlic, onions, carrots, celery, and mushrooms to the Dutch oven. Sauté for approximately 3 minutes until the onion is translucent and the mushrooms emit their juice.
- Deglaze the Dutch oven with the red wine vinegar, scraping up browned bits. Add the tomato paste and beef broth. Add the beef back into the Dutch oven.
- Cover and simmer for about one hour.
- Remove the cover and simmer for an additional hour.
- Shred the beef using two forks.
- Adjust the seasoning as appropriate.
- Cook fresh pasta according to package directions. Mix the cooked pasta into the ragu mixture.
- Serve with Parmesan cheese and parsley.