Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, beef ragù. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Beef ragù is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Beef ragù is something that I’ve loved my entire life.
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)?
To get started with this recipe, we must 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:
- Take olive oil, for frying
- Make ready 1 onion, peeled and finely chopped
- Prepare 2 carrots, peeled and finely diced
- Make ready 2 sticks celery, finely diced
- Get 2 garlic cloves, peeled and finely sliced
- Prepare flour, for dusting
- Take salt and freshly ground black pepper
- Get 400 g beef diced braising steak
- Take 100 g pancetta
- Take 1 bay leaf
- Take 5 cm/2in strip of orange rind
- Get 375 ml red wine, preferably Italian
- Take 2 tbsp tomato purée
- Make ready Large pinch of dried oregano
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. 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.
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
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. In this Beef Ragù Shakshuka, I've given a meaty, Italian twist to the Middle Eastern favourite. Eggs lightly poached in a hearty ragù. 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.
So that is going to wrap this up for this exceptional food beef ragù recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
