@thegirldinnerdiaries: Nothing says autumn like VERY cosy kitchen & a BIG bowl of pasta!!🍂✨SLOW-COOKED BEEF RAGÙ ✨ Fall-apart beef, rich tomato and red wine sauce, GIRL. This is the kind of dinner that makes staying in feel like the fanciest night ever!! INGREDIENTS (serves 4-6) •800g beef chuck / braising beef •1 large onion •2 carrots •2 celery sticks (I used a frozen veg mix) •4 garlic cloves •2 tbsp tomato purée •250ml red wine •2 tins chopped tomatoes •250ml beef stock •1 tbsp Worcestershire sauce •1 tsp dried oregano •1 tsp dried thyme •2 bay leaves •Salt & black pepper, to taste •400–500g fresh pappardelle •Parmesan 👩🏼‍🍳 1. Preheat your oven to 160°C. Season the beef generously with salt and pepper. 2. Heat olive oil in a large, oven-safe casserole dish (or do in a pan and transfer) and sear the beef on all sides until beautifully browned. Remove and set aside. 3. Add the onion, carrots and celery to the same dish and cook for 5–7 minutes until softened. 4. Stir in the garlic and tomato purée and cook for another minute. 5. Pour in the red wine, scraping up all those gorgeous browned bits from the bottom. Let it bubble for 2–3 minutes. 6. Stir in the chopped tomatoes, beef stock, Worcestershire sauce, oregano, thyme and bay leaves. Return the beef to the pot. 7. Cover with the lid and cook in the oven for 3-4 hours, until the beef is completely tender and falls apart easily. 8. Remove the beef and shred it. Stir it back through the sauce. 9. Cook the pappardelle. Reserve a mug of pasta water before draining. 10. Toss in the pasta adding a splash of pasta water if needed to help the sauce cling. 11.Serve in your prettiest pasta bowls with plenty of freshly grated Parmesan, a crack of black pepper and a cosy candle glowing in the background. ..until the next girl dinner👋🏼✨ #thegirldinnerdiaries #pasta #comfortfood #beefragu #FoodTok

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Friday 23 October 2026 19:46:18 GMT