herbs for beef ragu

Italian Beef Ragu Recipe Ragu Recipe Pasta Dishes Food

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Our Best Ever Beef Ragu Will Make Winter Little More Bearable

Beef Ragu is a thick and hearty tomato based sauce that is filled with tender shredded beef, a little red wine, and herbs & spices. It is all slow cooked together over low heat for 2.5 hours until the beef just falls apart.

A ragu is a traditional Italian dish made with ground meat, onions, tomato puree, and wine and served over pasta. This recipe is exactly that with the exception of the ground meat, we are using a whole chuck roast that shreds into tender pieces in this ragu recipe.

When you are choosing a chuck roast for this recipe make sure to choose a nicely marbled roast that doesn’t have too many large chunks of white fat.A “choice” grade chuck roastis perfectly fine for this recipe, no need to get “prime”.

Beef Mushroom Ragu Over Fried Polenta Recipe Mushroom Ragu Beef

Select a red wine that you would like to drink that has a deep rich flavor. Something like aCabernet Sauvignon, Merlot, Malbec, or Zin. This is not the time for a delicate wine like Pinot Noir or a sweet wine like port.

Since the canned crushed tomatoes are the main base for this ragu you want to make sure and buy a high quality brand-Cento, Di Napoli or Muir Glenare all great!

Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.

Italian Beef Ragu Kitchen Dreaming Recipe Ragu Recipe Beef Ragu

Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.

When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Beef Ragu is a classic Italian sauce, with beef cubes and vegetables simmered together with tomatoes, wine and herbs. Serve over pasta or polenta for a classic, hearty and delicious meal.

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