Winter is the perfect time to slow down and let your kitchen do the work. As the temperature drops, there’s nothing quite like the rich, warming aroma of a slow-cooked meal filling your home. Recipe content creator Mandy Maoriano (@madeby.mandy) shares her braising techniques through two comforting winter recipes. Master a hearty Braised Beef Ragu with Pappardelle or discover a fresh vegetarian alternative with her Braised Zucchini with Burrata.

Her Braised Beef Ragu served with pappardelle is winter comfort cooking at its finest. Built on the fundamentals of braising, searing for depth, a rich, flavourful base, and low, slow, gentle heat, it breaks down beef chuck into tender, fall-apart perfection. On the other hand, Mandy’s Braised Zucchini with Burrata is a delicious vegetarian option that uses the same techniques, proving that braising isn’t just for meat. Soft, rich zucchini paired with creamy burrata is an indulgent combination that perfectly embodies winter cooking.

Whether you're new to braising or looking to perfect your technique, these recipes will give you consistently rich, flavoursome results. The kind of comforting meals you'll want to come back to all winter long. Ready to get cooking? Find both recipes below.

Braised Beef Ragu with Pappardelle

Serves 4

• Salt and pepper, to taste.
• 700g beef rump or chuck, fat trimmed and cut into large pieces.
• 3 tbsp extra virgin olive oil.
• 1 brown onion, finely chopped.
• 2 carrots, finely diced.
• 2 celery sticks, finely diced.
• 2 garlic cloves, minced.
• ½ tsp chilli flakes (optional).
• 1 tbsp tomato paste.
• 700g tomato passata..
• 900ml chicken stock, hot.
• 400g tinned tomatoes.
• 1 bay leaf.
• Small handful fresh basil, plus extra to serve.
• Freshly grated Parmesan, to serve.
• 400g store-bought egg pappardelle.

Method

1. Season the beef generously with salt and pepper. Heat 1 tbsp extra virgin olive oil in a large saucepan over medium heat. Brown the beef in batches until golden all over. Remove and set aside.
2. Add the remaining olive oil to the pot, then add onion, carrot and celery. Cook for 6-8 minutes until softened. Stir in the garlic and chilli flakes, cooking for another minute. Add the tomato paste and cook for 2 minutes, until it darkens slightly.
3. Pour in the passata, tinned tomatoes and stock. Add the bay leaf, basil, and beef back to the pot. Stir to combine, bring to a gentle simmer, then reduce heat to low. Cover and simmer gently for 2.5-3 hours, stirring occasionally, until the beef is tender.
4. Remove the beef, shred it, then return it to the sauce. Simmer uncovered for 10-15 minutes to thicken slightly. Taste and adjust seasoning to liking.
5. Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions. Reserve ¼ cup of pasta water, then drain.
6. Toss the pasta with the ragu, adding a splash of reserved pasta water if needed to loosen the sauce. Serve with extra fresh basil and a generous grating of Parmesan.

Braised Zucchini with Burrata

Serves 4 (as a side)

• 2 tbsp extra virgin olive oil, plus extra to serve.
• 1 garlic clove, crushed.
• 1 tsp chilli flakes.
• 2 medium zucchinis, thinly sliced.
• 1 stem fresh basil.
• 2 thin strips of lemon peel (use a vegetable peeler).
• Pinch of salt and pepper.
• 1 ball burrata.

Method

1. In a large skillet over medium heat, warm the olive oil. Add the crushed garlic and chilli flakes, sauté for 30 seconds until fragrant.
2. Add the sliced zucchini, basil, lemon peel, and a pinch of salt and pepper. Toss to coat in the oil and cook for another 2-3 minutes.
3. Reduce the heat to low and continue cooking gently for 6-8 minutes, stirring occasionally, until zucchini is tender but still holds its shape.
4. Transfer zucchini to a serving dish, place the burrata over the top, drizzle with a little extra olive oil, and finish with a small pinch of chilli flakes.

Find everything you need to serve up these delicious recipes and put your braising skills to the test at Elizabeth City Centre.