Rich Osso Buco Ragu Pasta
When the weather cools down, I lean into slow-cooked comfort—with minimal effort and maximum flavour. This hearty osso buco ragu, is built on a classic mirepoix and slow-braised to perfection.
Paired with bucatini and a bright, punchy salsa verde—this dinner practically made itself.
Ingredients 18
6 pieces osso buco, about 250g each
2 tbsp extra virgin olive oil
1 onion, chopped
3 cloves garlic, crushed
2 stalks celery, chopped
1 carrot, finely chopped
1 bay leaf
500 ml beef stock
2 tbsp tomato paste
500 ml red wine
400 g bucatini pasta
parmesan, finely grated, to serve
Salsa Verde
1 cup flat-leaf parsley, finely chopped
2 tbsp capers, finely chopped
1 tsp lemon rind, finely grated
1 tbsp lemon juice
1⁄4 cup extra virgin olive oil
salt and pepper, to taste
water, for cooking pasta
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Method 7
Preheat oven to 180C fan forced. Heat half of the in a large oven proof frying pan over high heat. Season & cook the , in 2 batches, for 3–4 minutes turning, until browned. Set aside.
Heat remaining in pan & reduce heat to medium. Add , , & & cook for 5 minutes or until onion is softened. Add bay leaves.
Pour over , add & , bring to a simmer. Cover with a lid or foil & cook for 2½ hours or until is tender and sauce is thickened.
Remove from oven, remove bones (making sure to scoop out the marrow) & . Shred the meat with two forks.
Bring a large pot of salted water to the boil. Cook the for 6-8 minutes, or until al dente, reserving 1/2 cup of the cooking water.
For the salsa verde: combine the , , , , and 1/4 cup extra virgin olive oil together.
Add the reserved pasta cooking water and cooked to the shredded osso buco and sauce, and toss to combine. Serve with finely grated Parmesan and salsa verde.
jessica's tips
Like any ragu, this is even better the next day. The ragu will keep well frozen for a reheat and eat.
