Slow Cooked Beef Ragu with Red Wine, Porcini Mushrooms and Bone Marrow

Slow Cooked Beef Ragu with Bone Marrow, Red Wine and Porcini Mushrooms

Recipe: Slow Cooked Beef Ragu with Red Wine, Porcini Mushrooms and Bone Marrow


This is a truly satisfying and comforting dish that warms the belly and heart. Slow-Cooked Beef Ragu with Bone Marrow served on pappardelle pasta. The rich sauce is infused with porcini mushrooms and red wine then topped with parmesan and olive oil. Beef brisket is a wonderfully cheap cut of beef that benefits from slow cooking and melds easily into a rich sauce, resulting in plenty of flavour.


**Wine Pairing: Red – Pinot Noir, Sangiovese or Italian Chianti


Slow Cooked Beef Ragu with Red Wine, Porcini Mushrooms and Bone Marrow

Serves  6



800gm beef braising steak
Olive oil
1 large red onion, finely chopped
1 carrot, peeled and grated
1 celery stick, finely chopped
4 garlic cloves, finely chopped
Small bunch each of rosemary, thyme and oregano, leaves removed and finely chopped (substitute 1 tsp dried oregano if fresh unavailable).
1 tsp dried chilli flakeS
1 cup dried porcini mushrooms plus boiling water
2 glasses red wine
300ml beef stock
400gm tinned tomatoes
2 marrow bone pieces (approx 10cm)
Salt and freshly ground black pepper
3 tablespoons butter
Fresh or dried pappardelle
Parmesan cheese and olive oil for garnish



  1. Heat some olive oil in a crockpot, le creuset or other stove top casserole pot. Fry braising steak briefly on a high heat until browned. Remove from and set aside.
  2. Add onions to the pan and cook until soft. Next the grated carrot, celery, garlic, chilli flakes, and herbs continuing to cook over a low heat for 5 minutes or until softened.
  3. Place porcini mushrooms in a bowl and cover with boiling water. Soak for 10 minutes. Once ready drain mushrooms, reserving liquid. Chop mushroom into small pieces. Strain liquid to remove any grit and reserve for cooking.
  4. Return beef to pot along with red wine, bring to boil then turn to simmer and let it bubble until most of the liquid has cooked away.
  5. Next add beef stock, tinned tomatoes, porcini mushrooms and their liquid and cracked black pepper. Bring to the boil. Then cover and turn to simmer. Cook for 2 – 3 hours depending on your stove and cooking pan. The ragu is ready when the sauce has reduced down to a thick consistency and the beef is soft and pulls apart into juicy strands.
  6. While the ragu is simmering away, heat oven to 200 degrees. Place bone marrow on a tray and roast for 20 minutes. When cooled down scoop marrow out of bones and set aside.
  7. Boil water with some salt and cook pappardelle according to packet instructions. Drain when ready reserving some of the cooking liquid.
  8. To finish the sauce, at the end of cooking stir in the bone marrow and simmer for a further 5 minutes. Remove from heat and add butter, stirring through until melted along with some of the pasta cooking liquid to loosen the ragu. Taste and adjust seasoning if needed.
  9. Divide pappardelle into bowls, cover with ragu, grated parmesan and drizzle with good quality olive oil.






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