Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, beef ragù. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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!
Beef ragù is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Beef ragù is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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
- Get 1 onion, peeled and finely chopped
- Get 2 carrots, peeled and finely diced
- Prepare 2 sticks celery, finely diced
- Take 2 garlic cloves, peeled and finely sliced
- Make ready flour, for dusting
- Make ready salt and freshly ground black pepper
- Make ready 400 g beef diced braising steak
- Get 100 g pancetta
- Prepare 1 bay leaf
- Take 5 cm/2in strip of orange rind
- Get 375 ml red wine, preferably Italian
- Make ready 2 tbsp tomato purée
- Make ready Large pinch of dried oregano
You'll also generally find finely chopped onions, celery, and carrots in a meat ragu. How To Make Beef Ragu - Step By Step. The ragu starts like a lot of Italian sauces, stews and soups, with Il Soffritto. 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.
Instructions 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
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. Season beef with salt and pepper to taste. 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.
So that’s going to wrap it up with this special food beef ragù recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
