Any stay at home mom’s have trouble keeping track of what day it is? Everyday, literally, everyday, I have to double check what day of the week it is! I guess it doesn’t help that the little man and I don’t have a set agenda, like classes or school, to keep me on track. And, my husband started a new job so his regular schedule has changed as well.
None of this really bothers me, just makes me feel a bit crazy 🙂 I might start looking into Mommy & Me type classes. Is that a thing for babies this age? 3 months…it seems a little young to be in classes? I guess I need to do some research, any mamas with advice, comment away please!
So, I’m not a huge spaghetti fan. At least, not traditional spaghetti, basic noodles with some ground beef and a jar of red sauce. But this…this is not traditional spaghetti…this is INCREDIBLE spaghetti. Slow cooked beef brisket, a rich homemade red sauce made from the juices of the slow simmering beef and noodles soaked in sauce before serving. This is the ultimate comfort food, with hands on time of only 20 minutes, put it on the stove on a Sunday for an amazing Sunday supper and have plenty of leftovers for later in the week. And, by the way, this recipe is from a food blog that I have become OBSESSED with over the last few weeks, Recipe Tin Eats. I have made a few of her recipes and they have all been so delicious.
Slow Cooked Shredded Beef Ragu Pasta
For the Ragu:
2.5 lb beef brisket cut into 4 equal pieces
1 Tbsp salt
Fresh ground black pepper
3 Tbsp olive oil, divided
3 cloves garlic, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
28 oz crushed canned tomatoes
3 Tbsp tomato paste
2 beef bouillon cubes
3 cups water
3 dried bay leaves
Extra salt and pepper to taste
1 lb dried spaghetti
Fresh grated or shaved Parmesan cheese
Fresh parsley, finely chopped
1. Pat beef dry and sprinkle with salt and pepper.
2. Heat 1 Tbsp olive oil over high heat in heavy based pot (I used my Calphalon Stock Pot). Add beef and sear each piece on all sides until browned (around 3 minutes total), then remove onto a plate.
3. Turn stove down to medium low and add remaining 2 Tbsp of olive oil.
4. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
5. Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 1 hour 45 minutes. Then remove the lid and let it cook for a further 30 minutes until the beef is tender enough to pull apart with forks and the liquid has reduced to be a thick sauce.
6. Do a taste test and adjust the seasoning to your taste with salt and pepper. You can also add a bit of sugar (1/2 tsp at a time) if it is a bit sour for your taste.
7. Turn the stove off and remove the beef from the sauce into a large bowl. Shred it coarsely with 2 forks. Then return it to the sauce.
8. Cook pasta to package directions but cook for 2 minutes less than package directions and save 1 cup pasta water. While pasta is cooking, place 5 cups of Ragu in a very large fry pan (I used a Wok) and heat over high heat.
9. When the pasta is ready, transfer is directly from the pot into the fry pan using tongs. Add 1 cup pasta water to fry pan.
10. Gently toss the pasta for 1-2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta. Add pasta to the remaining Ragu, toss to combine and serve. Top each serving with parmesan and parsley and stuff your face!