How to Make Delicious Beef ragù

Beef ragù. Fresh fettuccine with a ragù of beef is a play off the classic Tuscan wild boar ragù. Ground beef or pork, or a combination of both, works well for the American home kitchen. Remove the herb bundle and beef shank.

Beef ragù Add the meat back to the ragu and stir. Skim off any extra fat from the top of the ragu. Cook pasta in boiling salted water until al dente. You can cook Beef ragù using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Beef ragù

  1. Prepare of olive oil, for frying.
  2. It's 1 of onion, peeled and finely chopped.
  3. It's 2 of carrots, peeled and finely diced.
  4. It's 2 sticks of celery, finely diced.
  5. You need 2 of garlic cloves, peeled and finely sliced.
  6. You need of flour, for dusting.
  7. Prepare of salt and freshly ground black pepper.
  8. You need 400 g of beef diced braising steak.
  9. You need 100 g of pancetta.
  10. It's 1 of bay leaf.
  11. It's 5 of cm/2in strip of orange rind.
  12. You need 375 ml of red wine, preferably Italian.
  13. It's 2 tbsp of tomato purée.
  14. It's of Large pinch of dried oregano.

How to thicken Beef Ragu: if you find that your sauce looks too thin -- even after you have added back in the shredded beef -- you can continue to simmer the sauce without a lid until the ragu reaches the desired consistency. How To Make Beef Ragu - Step By Step. The ragu starts like a lot of Italian sauces, stews and soups, with Il Soffritto. Drain the beef in a colander to remove the fat while you cook the rest.

Beef ragù instructions

  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.

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. A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever!