Try our delicious stuffed pasta shells with beef ragù. The stewing beef will become meltingly tender and is simple to shred with some forks for an authentic ragù.
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Ingredients
- 1 onion
- 1 carrot
- 1 celery stick
- 100g bacon
- 2 tablespoons olive oil
- 4 fresh rosemary sprigs
- 900g cubed stewing beef
- 400ml red wine
- 200ml beef stock
- 300g giant dried pasta shells
- 25g grated Parmesan
- Fresh basil leaves to serve
For the roast tomato sauce
- 1kg ripe medium tomatoes, halved
- 4 garlic cloves, roughly chopped
- 2 tsp caster sugar
- 2 tbsp sun-dried tomato purée
- 2 tbsp extra-virgin olive oil
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Method
- Preheat the oven to 190°C/fan170°C/gas 5. Finely chop the onion, carrot, celery stick and bacon. Spread out in a large roasting tin and drizzle over 1 tablespoon olive oil. Roast for 15 minutes.
- Remove from the oven, spread the tomatoes out on top, cut-side-up. Press the chopped garlic pieces into the tomato flesh to submerge slightly, sprinkle with sugar, salt and pepper and dot with sun-dried tomato purée. Tuck in rosemary sprigs. Continue cooking for 1 hour, then turn the oven down to 150°C/ fan130°C/ gas 2.
- Meanwhile, put a large frying pan over a medium-high heat and add 1 tablespoon olive oil. Season the stewing beef and brown on all sides in 2 or 3 batches. Add the beef to the tomatoes and pour in the red wine and beef stock. Stir, cover tightly with foil and return to the oven for 2½ hours or until the beef is tender.
- Remove the rosemary stalks, and discard. Shred the meat with 2 forks and season to taste. Boil the giant dried pasta shells for 9 minutes. Drain and put in a 3-litre baking dish.
- Stuff each shell with ragù and sprinkle with 25g grated Parmesan. Scatter with fresh basil leaves to serve.
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