Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef ragù. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Beef ragù is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Beef ragù is something that I’ve loved my entire life.
Classic Italian beef ragu with shredded beef. Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce. Amazing served with mash, crusty bread or oozy polenta.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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
- Get 1 onion, peeled and finely chopped
- Take 2 carrots, peeled and finely diced
- Get 2 sticks celery, finely diced
- Get 2 garlic cloves, peeled and finely sliced
- Get flour, for dusting
- Get salt and freshly ground black pepper
- Take 400 g beef diced braising steak
- Prepare 100 g pancetta
- Prepare 1 bay leaf
- Make ready 5 cm/2in strip of orange rind
- Make ready 375 ml red wine, preferably Italian
- Make ready 2 tbsp tomato purée
- Get Large pinch of dried oregano
This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Slow cooked beef ragù, orecchiette pasta and a creamy Canestrato cheese fondue come together beautifully in Angelo Sabatelli's glorious pasta sauce recipe. In this Beef Ragù Shakshuka, I've given a meaty, Italian twist to the Middle Eastern favourite. Eggs lightly poached in a hearty ragù.
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
Pasta with slow cooked braised beef and cheese. This version uses Italian style beef Ragu that's been slowly braised for that intense flavour. Cheaper cuts of beef, like shoulder roast, are usually on the tough side, but cooking low and slow breaks down the tough connective tissue in meat and creates a melt-in-your-mouth ragù. Beef Ragu: This Beef Ragù is "loosely" Italian-inspired. Here I've served it with potato gnocchi and tagliatelle.
So that’s going to wrap it up with this special food beef ragù recipe. Thanks so much for your time. I’m confident you will 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
