Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, beef ragù. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Beef ragù is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Beef ragù is something which I have loved my entire life. They are nice and they look wonderful.
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. When making beef ragu it's a good idea to make extra and then freeze it.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook beef ragù using 14 ingredients and 10 steps. Here is how you can achieve it.
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
- Prepare 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
- Make ready 1 bay leaf
- Make ready 5 cm/2in strip of orange rind
- Get 375 ml red wine, preferably Italian
- Make ready 2 tbsp tomato purée
- Take 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. 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. 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. Chill uncovered until cold, then cover and. Ragù Napoletano is a traditional dish from Naples, Italy that is mostly eaten on Sundays. Large pieces of beef and pork are cooked low and slow in a tomato sauce, and then the meat-flavored.
So that’s going to wrap it up for this special food beef ragù recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
