Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, beef ragù. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Beef ragù is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Beef ragù is something which I have loved my whole life. They’re nice and they look fantastic.
Eat Better Meat With Award Winning Butchery. Fill Your Cart With Color today! Drain the beef in a colander to remove the fat while you cook the rest. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef.
To get started with this recipe, we have to 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:
- Take olive oil, for frying
- Get 1 onion, peeled and finely chopped
- Get 2 carrots, peeled and finely diced
- Get 2 sticks celery, finely diced
- Make ready 2 garlic cloves, peeled and finely sliced
- Make ready flour, for dusting
- Make ready salt and freshly ground black pepper
- Make ready 400 g beef diced braising steak
- Prepare 100 g pancetta
- Get 1 bay leaf
- Prepare 5 cm/2in strip of orange rind
- Get 375 ml red wine, preferably Italian
- Get 2 tbsp tomato purée
- Make ready Large pinch of dried oregano
Check on it a couple of times, turning the beef over and giving it a good stir to make sure it's coated in the sauce. In Calabria, this ragu is tossed through fresh pasta, such as fusilli ai ferri (knitting-needle fusilli), a hollow, spaghetti-like pasta made by rolling the fresh dough around knitting needles or rods before it's laid out to dry. Dairy-free recipes; Gluten-free recipes; Remove recipe Save recipe Save Remove recipe Save recipe Print Rate. You can also freeze this beef ragu, it freezes perfectly and it's a great way for prepping ahead.
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
Dairy-free recipes; Gluten-free recipes; Remove recipe Save recipe Save Remove recipe Save recipe Print Rate. You can also freeze this beef ragu, it freezes perfectly and it's a great way for prepping ahead. Just freeze in suitable containers then thaw completely before reheating. Top Tips for Making the Very Best Beef Ragu. Don't rush the soffritto or you won't get the real depth of flavour.
So that’s going to wrap it up for this exceptional food beef ragù recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!
