Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, beef ragù. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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. In a food processor, pulse the chunks in batches, about five.
Beef ragù is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Beef ragù is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have beef ragù using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Beef ragù:
- Make ready olive oil, for frying
- Prepare 1 onion, peeled and finely chopped
- Get 2 carrots, peeled and finely diced
- Take 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
- Make ready 1 bay leaf
- Prepare 5 cm/2in strip of orange rind
- Take 375 ml red wine, preferably Italian
- Prepare 2 tbsp tomato purée
- Get Large pinch of dried oregano
Tender, melt-in-your-mouth shredded beef simmers with tomatoes, carrots, and fresh herbs for a ragù. 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. Beef Ragu: This Beef Ragù is "loosely" Italian-inspired. Here I've served it with potato gnocchi and tagliatelle.
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
Great for cosy nights in, casual get togethers and dinner parties alike. I give you Braised Beef Ragu Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al. Warm yourself with this rich, slow-cooked Italian beef ragu, that's a definite winner with all the family. Find delicious beef recipes at Tesco Real Food.
So that’s going to wrap it up with this special food beef ragù recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
