A rich and tasty oven baked beef ragu the whole family will love.
If you’ve been lucky enough to visit Italy, you’ll know their pasta is superior to anywhere else in the world. A lot of this comes down to the way the vegetables and herbs are grown. For example, the vine ripened Italian tomatoes are recognisably sweeter than what we can buy in the supermarket here! Thankfully, I don’t have to dream about traveling to Italy to taste these epic flavours any more. Enter Providore – premium pasta sauces. In partnership with Providore, I’ve created this rich and moreish Oven Baked Beef Ragu that the whole family will love.
As an experienced cook, I’m used to using a lot of ingredients to create deep, rich flavours. I was actually blown away by the depth of flavour in this pasta sauce. The premium ingredients used to make the sauce elevate the flavours of the humble meat and vegetables in this recipe, taking them to the next level.
How to make Oven Baked Beef Ragu:
Preheat the oven to 170° fan bake. Add olive oil to a large cast iron dish, then the celery, carrot and onion. Cook for a few minutes then push to the side.
Add the beef to the pan. Brown for a few minutes then stir through the veggies. Pour in the pasta sauce. Add half a cup of water to the empty jar, place the lid back on and shake it around. Tip the contents into the dish, then stir through.
Pour in the beef stock, stir, then bring to a simmer. Place the lid on and bake for 90 minutes covered. After this time, stir and cook for another 15 minutes until the beef is tender.
Serve on top of hot, cooked pasta with a garnish of grated parmesan and chopped basil.
I really love a good ragu. I have some other great recipes on my website for Slow Cooker Beef Ragu and Venison Ragu which both taste amazing.
Common questions about Oven Baked Beef Ragu:
Would this meal freeze well? Yes! This meal will keep well in the freezer for three months if stored in an airtight container. When you want to use the meal, defrost it completely then reheat until piping hot. Serve with your favourite pasta or use it in a lasagne.
Could I use other cuts of meat? Absolutely. You could also make this with lamb shanks or diced lamb if you like. Another great option would be beef mince. I would brown the mince first, then add the vegetables as the second step.
Could this meal be made in the slow cooker? This ragu absolutely could be made in the slow cooker. While I do have another recipe for Beef Ragu made in the slow cooker, that version uses a lot of different ingredients. The pasta sauce in this recipe is incredibly flavoursome meaning fewer ingredients while not compromising on flavour. Instead of placing the ragu in the oven, put it in the slow cooker for four hours on high or eight hours on low.
Pin this post to your dinners board on Pinterest and save it for later
MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT!
Oven Baked Beef Ragu
A rich, oven baked beef ragu made from gravy beef, onions, carrots, celery, beef stock and Providore pasta sauce.
Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 3 carrots, diced
- 3 celery sticks, diced
- 750g gravy or casserole beef, chopped
- 1 jar Providore Pasta Sauce - Provincial Italian Tomatoes with Grilled Bell Peppers, 400g
- 1 cup beef stock
To serve
- 400g pasta, cooked
- Grated Parmesan
- Fresh basil
Instructions
- Preheat oven to 170°C fan bake.
- Add olive oil to a large cast iron casserole dish. Add onion, carrot and celery and cook for a few minutes.
- Push vegetables to the side and add the beef. Brown for a few minutes then stir through the veggies.
- Pour in the pasta sauce. Add half a cup of water to the sauce jar and shake it around to get the rest of the sauce out. Pour into the dish and mix together.
- Pour in the beef stock and stir again. Bring mixture to a simmer, cover and put into the oven.
- Bake for 90 minutes covered. Stir and then cook for another 15 minutes uncovered until beef is super tender.
- Serve on top of hot cooked pasta topped with fresh Parmesan and basil.
Notes
- I used my food processor to finely chop the onion, celery and carrots.
- I used one oxo cube with one cup of boiling water to make my beef stock.
- This can also be made in the slow cooker. Cook for four hours on high or eight hours on low.
- Any type of pasta would work especially thick pappardelle or rigatoni.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 433Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 28mgSodium: 1224mgCarbohydrates: 59gFiber: 5gSugar: 8gProtein: 16g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
THANK YOU SO MUCH FOR CHECKING OUT MY RECIPE.
FOLLOW ALONG AT MY FACEBOOK PAGE.
OR TAG ME ON INSTAGRAM @VJ_COOKS AND HASHTAG IT #VJCOOKS
Delicious pasta meals
One pot chicken and gnocchi
Fluffy gnocchi and prosciutto-wrapped chicken, cooked in a herby tomato sauce with slices of stringy mozzarella.
