Beef ragù
Beef ragù

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, beef ragù. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Beef ragù is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Beef ragù is something that I’ve loved my whole life. They are fine and they look fantastic.

Remove the herb bundle and beef shank. Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.

To get started with this particular 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:
  1. Take olive oil, for frying
  2. Prepare onion, peeled and finely chopped
  3. Get carrots, peeled and finely diced
  4. Get celery, finely diced
  5. Prepare garlic cloves, peeled and finely sliced
  6. Take flour, for dusting
  7. Get salt and freshly ground black pepper
  8. Get beef diced braising steak
  9. Take pancetta
  10. Make ready bay leaf
  11. Prepare cm/2in strip of orange rind
  12. Get red wine, preferably Italian
  13. Take tomato purée
  14. Make ready Large pinch of dried oregano

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 perfect served over pappardelle or tagliatelle pasta. Meat ragu is a hearty, seasoned Italian sauce made up of meat and tomatoes. It is usually used in pasta dishes like this one.

Steps to make Beef ragù:
  1. Preheat the oven to 150C/300F/Gas 2.
  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.
  3. Heat the oil in an ovenproof, heavy-based pan or casserole, set over a low-medium heat. Add the onion, carrot, celery, and garlic.
  4. 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.
  5. 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.
  6. Add the browned beef to the vegetables.
  7. Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.
  8. 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.
  9. 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.
  10. I serve with mashed potatoes

Meat ragu is a hearty, seasoned Italian sauce made up of meat and tomatoes. It is usually used in pasta dishes like this one. While meat ragu can be made with many different kinds of meat this specific meat ragu is made with beef chuck roast. You'll also generally find finely chopped onions, celery, and carrots in a meat ragu. A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta.

So that’s going to wrap it up with this special food beef ragù recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!