Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beef ragù. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
This version uses Italian style beef Ragu that's been slowly braised for that intense flavour. Topped with grated Parmesan cheese and fresh parsley. When making beef ragu it's a good idea to make extra.
Beef ragù is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Beef ragù is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook beef ragù using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Beef ragù:
- Get olive oil, for frying
- Prepare 1 onion, peeled and finely chopped
- Make ready 2 carrots, peeled and finely diced
- Prepare 2 sticks celery, finely diced
- Prepare 2 garlic cloves, peeled and finely sliced
- Take flour, for dusting
- Take salt and freshly ground black pepper
- Prepare 400 g beef diced braising steak
- Get 100 g pancetta
- Get 1 bay leaf
- Take 5 cm/2in strip of orange rind
- Make ready 375 ml red wine, preferably Italian
- Get 2 tbsp tomato purée
- Make ready Large pinch of dried oregano
Beef Ragu: This Beef Ragù is "loosely" Italian-inspired. Here I've served it with potato gnocchi and tagliatelle. Great for cosy nights in, casual get togethers and dinner parties alike. Smart tip: This makes four portions of ragù, so it can either feed the whole family or be divided into portions to refrigerate or freeze for future.
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
The proof is in this easy meat ragù recipe. A heavy pot, a steady low temperature and a long simmer will produce the best ragù. I give you Braised Beef Ragu Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al. Our beef ragu is cooked slowly with plenty of red wine for a rich, tender sauce that pairs perfectly A classic beef ragu is a wonderful staple to have in your repertoire and the perfect partner for pasta.
So that is going to wrap this up for this exceptional food beef ragù recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
