Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, beef ragù. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Beef ragù is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Beef ragù is something that I have loved my entire life.
This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. 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.
To get started 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:
- Prepare olive oil, for frying
- Prepare 1 onion, peeled and finely chopped
- Make ready 2 carrots, peeled and finely diced
- Get 2 sticks celery, finely diced
- Get 2 garlic cloves, peeled and finely sliced
- Prepare flour, for dusting
- Take salt and freshly ground black pepper
- Take 400 g beef diced braising steak
- Make ready 100 g pancetta
- Get 1 bay leaf
- Make ready 5 cm/2in strip of orange rind
- Prepare 375 ml red wine, preferably Italian
- Get 2 tbsp tomato purée
- Take Large pinch of dried oregano
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. 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. I give you Braised Beef Ragu Fettuccine for when you need a comforting and delicious dish.
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 braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al. Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. This classic pasta dish is made a little healthier by using lean beef and substituting whole-grain penne for regular pasta. Warm yourself with this rich, slow-cooked Italian beef ragu, that's a definite winner with all the family.
So that is going to wrap this up with this special food beef ragù recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
