Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, beef ragù. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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. Want some help in the kitchen (who doesn't)?
Beef ragù is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Beef ragù is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. 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:
- Make ready olive oil, for frying
- Get 1 onion, peeled and finely chopped
- Make ready 2 carrots, peeled and finely diced
- Take 2 sticks celery, finely diced
- Take 2 garlic cloves, peeled and finely sliced
- Prepare flour, for dusting
- Prepare salt and freshly ground black pepper
- Make ready 400 g beef diced braising steak
- Take 100 g pancetta
- Make ready 1 bay leaf
- Prepare 5 cm/2in strip of orange rind
- Take 375 ml red wine, preferably Italian
- Get 2 tbsp tomato purée
- Prepare Large pinch of dried oregano
Chill uncovered until cold, then cover and. 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.
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
In this Beef Ragù Shakshuka, I've given a meaty, Italian twist to the Middle Eastern favourite. Eggs lightly poached in a hearty 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. 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 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. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
