John Myers
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Spaghetti with Beef Ragu
The perfect spaghetti with beef ragu recipe with a picture and simple step-by-step instructions.
spaghetti
- 200 g Pasta flour
- 2 Eggs
- 1 pinch Salt
Beef ragú
- 300 g Beef from the hip
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely chopped
- 1 Carrot, cut into fine cubes
- 1 pole Leek, finely chopped
- 1 Parsley root, cut into fine cubes
- 1 smaller Fresh celery, cut into fine cubes
- 30 g Sun-Dried tomatoes without oil
- 1 Scraped out vanilla pod
- 4 Allspice grains
- 2 Branches Lime Thyme
- 2 tbsp Tomato paste
- 150 ml Red wine
- 150 ml Port wine
- 1 Can San Marzano tomatoes
- 20 g Chocolate 80% cocoa
- Raw cane sugar
- Espelette pepper
- Salt
- Pepper
- Beef stock
- Oil
- 1 Tea filter
Otherwise
- Parmesan
spaghetti
- Mix the flour with the pinch of salt, add the eggs and work into an elastic dough with your hands, wrap it in cling film and let it rest for at least 30 minutes.
- Then roll out the spaghetti thinly with the pasta machine and cut into spaghetti with the spaghetti attachment and then cook it al dente in sufficiently salted water.
Beef ragú
- Cut the beef into small cubes. Scald the sun-dried tomatoes with boiling water, leave for 15 minutes, then squeeze out well and chop finely.
- Heat some oil in a saucepan and sear the beef in portions – the bottom of the saucepan should not be covered more than 3/4, otherwise the meat will cook in its own juice and will not develop any roasted aromas. Then remove the meat and set aside.
- Now add the onion, garlic, carrot, celery, leek and parsley root to the pot and roast well while turning. Now add the chopped sun-dried tomatoes and the tomato paste and roast for a few minutes. Then deglaze with the red wine and the port wine and reduce to about 1/3.
- In the meantime, put the scraped out vanilla pod and allspice grains in the tea filter and seal. When the wine is reduced, add the San Marzano tomatoes, as well as the tea filter with the spices and the sprigs of thyme, stir everything well and turn the stove on to the lowest setting.
- Now the whole thing has to simmer very gently for at least 2 hours. 2 hours are minimal, longer is always possible and is always better. I had it on the stove for 8 hours today. Half an hour before serving, season with sugar, Espelette pepper, salt and pepper and let simmer for a while.
- If the liquid is too little in the meantime, add beef stock from time to time. But always only a little. Finally remove the thyme sprigs and the tea filter, season again to taste.
- Now turn off the stove, the ragú shouldn’t boil anymore, now add the chocolate, let it melt and stir well once.
finish
- Strain and drain the spaghetti and arrange on plates, pour the ragú over it and if you like, you can rub Parmesan over it.
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