Black Garlic Beef Ragu with Sticky Balsamic Black Garlic

Rich, dark beef ragu with tender meat pieces in a glossy black garlic balsamic sauce, served over fresh pappardelle pasta and garnished with herbs and parmesan cheese

Black Garlic Beef Ragu

Sticky Balsamic

Servings

4-6

Prep Time

25 minutes

Cook Time

2 hours 30 minutes

Cuisine

All

Category

Dinner

Transform your weeknight dinner with this incredible black garlic beef ragu featuring Sticky Balsamic Black Garlic. This rich, umami-packed sauce elevates traditional comfort food into something truly extraordinary, showcasing deep, molasses-like sweetness and perfect acidic balance.

Black Garlic Beef Ragu

Ingredients

  • 800g grams beef chuck roast, diced into 2cm (3/4 inch) pieces

  • 2 tablespoons olive oil

  • 1 large onion, finely diced

  • 2 carrots, finely diced

  • 2 stalks celery, finely diced

  • 4 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 400g grams crushed tomatoes

  • 500ml milliliters beef stock

  • 125ml milliliters red wine, (optional)

  • 2 bay leaves

  • 1 teaspoon dried oregano

  • Salt, to taste

  • freshly ground black pepper, to taste

  • 80ml milliliters Sticky Balsamic Black Garlic

  • Extra Sticky Balsamic Black Garlic, for serving

  • 600g grams pappardelle or tagliatelle pasta

  • Fresh parsley, chopped

  • Parmesan cheese, grated

Directions

  1. Pat beef pieces dry and season generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.

  2. Brown beef pieces in batches, about 4-5 minutes per side. Remove and set aside. In the same pot, sauté onions, carrots, and celery until softened, about 8 minutes.

  3. Add minced garlic and tomato paste, cooking for 1 minute until fragrant.

  4. Add red wine (if using) to deglaze the pot, scraping up any browned bits. Return beef to the pot along with crushed tomatoes, beef stock, bay leaves, and oregano.

  5. Stir in half of the Sticky Balsamic Black Garlic (about 60ml/1/4 cup).

  6. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2-2.5 hours, stirring occasionally, until beef is fork-tender and sauce has thickened.

  7. Remove bay leaves and stir in the remaining Sticky Balsamic Black Garlic. Taste and adjust seasoning as needed.

  8. Cook pasta according to package directions until al dente. Reserve 250ml (1 cup) pasta water before draining. Toss hot pasta with the ragu, adding pasta water as needed for perfect consistency.

  9. Serve immediately with a drizzle of fresh Sticky Balsamic Black Garlic over each portion.

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