Beef ragù
Beef ragù

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beef ragù. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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.

Beef ragù is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Beef ragù is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook beef ragù using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Beef ragù:
  1. Prepare olive oil, for frying
  2. Get onion, peeled and finely chopped
  3. Take carrots, peeled and finely diced
  4. Get celery, finely diced
  5. Make ready garlic cloves, peeled and finely sliced
  6. Make ready flour, for dusting
  7. Take salt and freshly ground black pepper
  8. Get beef diced braising steak
  9. Make ready pancetta
  10. Take bay leaf
  11. Make ready cm/2in strip of orange rind
  12. Take red wine, preferably Italian
  13. Make ready tomato purée
  14. Take 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.

Instructions 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 your time. I am 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!