Rich Slow-Braised Beef Pasta
Transform leftover slow-braised pulled beef into a luxurious, restaurant-quality pasta dish. Large tube pasta is tossed in a deeply savory reduction sauce and finished with fresh parsley.
Using a previously slow-braised beef completely changes the dynamic of a weeknight pasta. Instead of hours of simmering, the rich, deeply concentrated flavors of the beef melt directly into the starchy pasta water, creating an instant, velvety ragù. It is a brilliant way to give leftover braised meats a stunning second life with minimal effort.
Ingredients
- 200 g large tube pasta (such as paccheri or rigatoni)
- 250 g slow-braised pulled beef (thawed)
- 1 tbsp salt (for pasta water)
- 1/2 cup starchy pasta water
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp extra virgin olive oil
- to taste black pepper
Instructions
- 1Salt the boiling water
Once the water reaches a vigorous boil, sprinkle in a generous spoonful of salt. This essential step seasons the pasta from the inside out and improves the flavor of the final dish.
Tip: Ensure the water is fully boiling before adding salt to help it dissolve quickly and prevent it from pitting your pot. - 2Boil the tube pasta
Add the dry, large tube pasta directly into the boiling salted water. Stir gently to prevent the noodles from sticking together, and let it boil for about 15 minutes until al dente.
Tip: Use a large pot with plenty of water so the pasta has room to move and cook evenly without clumping. - 3Add pulled beef to the pan
Place a block of thawed slow-braised pulled beef into a stainless steel pan to prepare for the pasta sauce.
Tip: Make sure the pulled beef is fully thawed before adding it to the pan for even heating. - 4Pour in starchy pasta water
Pour a ladle of starchy pasta water into the pan with the pulled beef to help build a rich, cohesive sauce.
Tip: Pasta water contains starch that helps bind the sauce tightly to the pasta. - 5Combine pasta and sauce
Transfer the cooked tube pasta directly into the pan with the simmering beef sauce. The pasta will finish cooking slightly in the sauce, absorbing all the savory flavors.
Tip: Transferring the pasta straight from the pot with a skimmer automatically brings over a little extra starchy water, which helps the sauce come together. - 6Simmer and thicken the sauce
Add the boiled pasta into the pan with the beef and simmer on low heat, stirring and tossing together to let the sauce reduce and thicken around every piece of pasta.
Tip: Keep the heat low so the sauce reduces nicely without burning the bottom of the pan. - 7Season with pepper and parsley
Simmer the mixture on low heat, stirring and tossing continuously. This allows the starchy water and beef juices to reduce into a thick, glossy sauce that coats every piece of pasta.
Tip: Add fresh herbs at the very end to preserve their bright color and fresh taste.
