Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, beef ragù. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Beef ragù is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Beef ragù is something which I’ve loved my whole life.
A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever!
To begin with this recipe, we must first prepare a few components. You can cook beef ragù using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Beef ragù:
- Prepare olive oil, for frying
- Make ready 1 onion, peeled and finely chopped
- Get 2 carrots, peeled and finely diced
- Prepare 2 sticks celery, finely diced
- Make ready 2 garlic cloves, peeled and finely sliced
- Make ready flour, for dusting
- Get salt and freshly ground black pepper
- Take 400 g beef diced braising steak
- Get 100 g pancetta
- Get 1 bay leaf
- Get 5 cm/2in strip of orange rind
- Get 375 ml red wine, preferably Italian
- Get 2 tbsp tomato purée
- Take Large pinch of dried oregano
It is usually used in pasta dishes like this one. While meat ragu can be made with many different kinds of meat this specific meat ragu is made with beef chuck roast. You'll also generally find finely chopped onions, celery, and carrots in a meat ragu. Season beef with salt and pepper to taste.
Steps to make Beef ragù:
- Preheat the oven to 150C/300F/Gas 2.
- Season the flour with salt and pepper and lightly coat the beef in the seasoned flour. Add some olive oil to a frying pan set over a high heat and add the coated beef pieces. Fry until the meat is golden-brown on all over. Set cooked beef aside.
- Heat the oil in an ovenproof, heavy-based pan or casserole, set over a low-medium heat. Add the onion, carrot, celery, and garlic.
- When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges.
- Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.
- Add the browned beef to the vegetables.
- Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.
- Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Scrap the bottom of the pan to loosen up and burn on food. Add the oregano and stir through.
- Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out.
- I serve with mashed potatoes
Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Add rosemary and sage sprigs, onion, garlic, carrot and celery. This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious and comforting as I expected it to be. It's packed with juicy tomato and garlic flavor and tender shredded beef that swims in a little tomato gravy situation that is on point for crusty bread dips.
So that is going to wrap it up with this special food beef ragù recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
