Ragu Pasta Meat sauce

Low and slow no worries cooking. Made with beef ribs and lots of fresh vegetables served over pasta. This dish is Italian, and one of my favorites to make in my dutch oven pot.


  • 350g Beef spare ribs with the bone
  • 4 tbsp tomato paste
  • 2 cups beef broth
  • 2 stalks of celery
  • 2 carrots
  • 1 brown onion
  • 3 cloves of garlic
  • Red baby capsicum
  • Thyme
  • Basil
  • 1 tbsp Soy sauce
  • 1 tbsp Worchestire sauce
  • 1 tsp Sugar
  • Salt and pepper to taste

Salt and pepper the beef ribs on all sides. Seer Beef on all sides in a frying pan and set aside.

Diced all of your vegetables and heat up your heaviest pot, preferably a cast iron pot.

Place 2 tbsp of oil at the base of your heated pot and sauté’ your carrot, onion, celery and capsicum till soft. Add diced garlic and continue to sauté.

Add your tomato paste and sauté’ to cook the raw taste out of the tomato paste. That should take about five minutes. Add your beef broth.

While simmering add soy sauce, Worcestershire sauce and sugar. Taste your braise liquid and adjust to taste with salt.

Once the ragu braise liquid is simmering, add your steered beef ribs. Make sure they are covered in liquid and lower your flames to low.

Place the lid on your pot and slow cook for three hours.

After three hours the meat should be falling off the bone and broken down and tender. The braise liquid should reduce and thicken.

If you like to reduce the sauce more, remove the meat, simmer the sauce for longer , reintroduce the meat when the sauce is your desired textured and flavor.

Serve on top of pasta, with a sprinkling of parmesan cheese.

Bon Manger!

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