Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, beef ragù. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce. When making beef ragu it's a good idea to make extra and then freeze it. You can the apply it to different dishes.
Beef ragù is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Beef ragù is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook beef ragù using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Beef ragù:
- Make ready olive oil, for frying
- Make ready 1 onion, peeled and finely chopped
- Get 2 carrots, peeled and finely diced
- Get 2 sticks celery, finely diced
- Get 2 garlic cloves, peeled and finely sliced
- Prepare flour, for dusting
- Make ready salt and freshly ground black pepper
- Get 400 g beef diced braising steak
- Make ready 100 g pancetta
- Get 1 bay leaf
- Take 5 cm/2in strip of orange rind
- Make ready 375 ml red wine, preferably Italian
- Prepare 2 tbsp tomato purée
- Make ready Large pinch of dried oregano
In a food processor, pulse the chunks in batches, about five. 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.
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
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. The proof is in this easy meat ragù recipe. Tender, melt-in-your-mouth shredded beef simmers with tomatoes, carrots, and fresh herbs for a ragù. This homemade ragù is so simple and so good that you'll want to make it in batches and freeze it so you always have some All Reviews for Beef & Pork Ragù with Fresh Whole-Wheat Taglierini.
So that’s going to wrap this up for this special food beef ragù recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
