Slow-cooked sticky ragu tossed with strands of homemade pasta

Slow-cooked sticky ragu tossed with strands of homemade pasta

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  • 8
  • Easy
  • 1 hour, plus 1 hour resting time
  • 8 hours
  • Villiera Merlot 2007


  • Parmesan, grated, for serving
  • sea salt and freshly ground black pepper
  • For the slow-cooked ragu
  • 4 leeks, finely chopped
  • 6 carrots, chopped
  • 4 cloves garlic, finely sliced
  • 3 T olive oil
  • 4 cups tomato passata (see cook’s note)
  • 2 sprigs fresh rosemary
  • 1 T oregano
  • 2 bay leaves
  • 1 kg beef silverside
  • 2 cups red wine
  • sea salt and freshly ground black pepper
  • For the pasta
  • 500 g flour, plus extra to dust
  • 5 large free-range eggs
  • a pinch of sea salt

Cooking Instructions

Preheat the oven to 100°C.
To make the ragu: In a large ovenproof saucepan over a medium to low heat, gently fry the leeks, carrots and garlic in the olive oil until softened (but not coloured).
Add the tomato passata, fresh herbs, silverside and red wine and season to taste. Place the lid on the saucepan and secure tightly. Roast for at least 8 hours.
To make the pasta: In a large bowl, gently mix the flour and eggs using a fork until roughly combined. Transfer to a clean surface and knead with your hands until the dough comes together and has a paste-like texture.
Wrap in clingfilm and allow to stand at room temperature for an hour. Remove from the plastic and, using a rolling pin, roll out very thinly on a floured surface, then cut into long strips, each 2–3 cm wide (alternately, feed through a pasta machine).
Cook in a saucepan of salted boiling water for 2 minutes, or until al dente. Drain.
To serve: Ladle the hot pasta into bowls and top with generous spoonfuls of the sticky ragu and a scattering of grated Parmesan. Season to taste and serve.
Cook’s note: To make your own passata, cook 3 kg of ripe tomatoes in boiling water for 10 minutes. Drain, then strain the tomatoes in a vegetable mill or through a sieve. Heat a drizzle of olive oil in a saucepan, add the tomatoes and 4 cloves of chopped garlic and simmer for 10 minutes until reduced. Add a little sugar and a scattering of chopped basil and season to taste. For best results, slow-cook the beef ragu in the oven overnight.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Anel de Villiers
    August 17, 2018

    Hi there, in which edition of Taste was this recipe? As I collect all the magazines each month, I often look up a recipe on your online website but want to cook from the actual magazine. Will it be possible to add the edition number to future online recipes? Looking forward to hearing from you, Anel de Villiers

    1. default
      August 20, 2018

      Hi there Anel, this issue appeared in TASTE 42 (July 2009). Happy cooking!

  • default
    May 28, 2015

    Hi Anne,

    We’ll check with our food team and get back to you soonest.

    The TASTE team.

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    Anne Macdonald
    May 27, 2015

    I followed this recipe to the letter. After 8hrs cooking at 100 degs C, the silverside was still really tough and definitely not pull apart tender! Is 100 the correct temp?

    1. default
      April 17, 2020

      Hi Anne. Have you had any success with the recipe?

  • default
    May 5, 2015

    Hi Marilyn,

    Thank you for your feedback.

    We’re terribly sorry about the issues you’ve been experiencing on our new site – teething problems we’re still working through.

    We’ve found that using keywords such as ‘tomatoes’ instead of the full recipe name returns better results.

    In phase 2 of our relaunch (coming soon), we’ll unveil advanced search functionality which will make it much, MUCH easier to find recipes/articles :)

    We hope this helps.

    The TASTE team.

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    Marilyn Phillips
    April 28, 2015

    Your new site is not user friendly. One cannot find specific recipes or use keywords. What if we want to look for just chicken or just butternut recipes, for example?