Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, beef ragù. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Beef ragù is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Beef ragù is something that I’ve loved my whole life. They are nice and they look fantastic.
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 get started with this recipe, we have to first prepare a few ingredients. You can have beef ragù using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Beef ragù:
- Prepare olive oil, for frying
- Make ready 1 onion, peeled and finely chopped
- Make ready 2 carrots, peeled and finely diced
- Make ready 2 sticks celery, finely diced
- Make ready 2 garlic cloves, peeled and finely sliced
- Get flour, for dusting
- Get salt and freshly ground black pepper
- Prepare 400 g beef diced braising steak
- Prepare 100 g pancetta
- Make ready 1 bay leaf
- Prepare 5 cm/2in strip of orange rind
- Get 375 ml red wine, preferably Italian
- Get 2 tbsp tomato purée
- Get Large pinch of dried oregano
Here I've served it with potato gnocchi and tagliatelle. Great for cosy nights in, casual get togethers and dinner parties alike. 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.
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
Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for. 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. 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.
So that is going to wrap this up for this special food beef ragù recipe. Thank you very much for reading. I am sure you can make this at home. There is 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. Thanks again for reading. Go on get cooking!
