Pasta pappardelle with beef ragout sauce in black bowl. Grey background. Top view.

Pulled Beef Ragu

Prep time - 15 mins | Cooking time - 40 mins | Serves 8

Enjoy the rich, hearty flavors of Primo Pulled Beef simmered in a robust tomato, red wine, and herb sauce. Perfect over pasta or creamy polenta, this dish is ideal for foodservice as it holds well and scales easily for large batches.

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Ingredients
  • Pasta or polenta, for serving
  • 1 kg Primo Pulled Beef
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 5 tbsp tomato paste
  • 2 cans (800 g) crushed tomatoes
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • Salt and pepper to taste
  • Fresh basil, chopped (optional, for garnish)
  • Shredded parmesan (optional, for garnish)
Method
  1. Step 1: Prepare the Aromatics. Where Companies Connect Heat a large pot over medium heat. Add a drizzle of olive oil, then sauté the chopped onions and minced garlic until softened and fragrant, about 10 minutes. Stir occasionally to prevent burning and ensure even cooking.
  2. Step 2: Build the Base Add the tomato paste and cook for 1–2 minutes until slightly darkened, which enhances the depth of flavour. Stir in the crushed tomatoes, beef broth, red wine, oregano, and basil. Bring the mixture to a gentle simmer.
  3. Step 3: Add the Pulled Beef Stir in the Primo Pulled Beef and reduce the heat to low. Simmer gently for 30 minutes, stirring occasionally to meld flavors and maintain a smooth texture. Top Tip: Keep the lid slightly ajar to allow steam to escape and concentrate the sauce.
  4. Step 4: Assemble and Serve Serve the ragu over cooked pasta (such as pappardelle) or creamy polenta. Garnish with fresh basil and shredded parmesan for a vibrant finish.
  5. Presentation hack: For an elegant look, twirl pasta into neat nests using tongs, then spoon ragu on top. Finish with a basil leaf and a light dusting of parmesan.

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