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meat:beef_ragu

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meat:beef_ragu [2025/01/27 07:17] – created tommeat:beef_ragu [2025/02/07 09:25] (current) – [Combine Ingredients] tom
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 ====== Beef Ragu ====== ====== Beef Ragu ======
 +
 +This Beef Ragu goes well with Pappardelle or Tagliatelle, it is a robust sauce that pairs best with a thicker pasta. It also makes a really good, if not traditional Lasagna. The standard recipe is designed for making in a saucepan on a stove top. It can be moved to a slow cooker or pressure cooker once all the ingredients have been combined if you are trying to speed it up or want to leave it unattended. If you are using a slow cooker or pressure cooker the consistency of the sauce will not be right, it can be fixed by quickly reducing the sauce in a saucepan while shredding the beef. 
 +
 +===== Ingredients =====
 +  * 500g Stewing Beef
 +  * 2-3 Sticks of Celery
 +  * 2-3 Carrot
 +  * 1 Large Onion
 +  * 700g Passata or 800g Tinned Tomatoes 
 +  * 4 – 6 Cloves of Garlic (Minced)
 +  * ½ Cup Red Wine
 +  * 2 Bay Leaves
 +  * Salt and Pepper to taste
 +  * Oil (Refined Olive or Safflower)
 +
 +===== Additional Equipment Needed =====
 +  * Slow Cooker (Optional)
 +  * Pressure Cooker (Optional)
 +
 +===== Method =====
 +
 +==== Mise en place ====
 +  - Dice Onion, Carrot and Celery.
 +  - Cut Beef into 2cm cubes.
 +  - Mince Garlic.
 +
 +==== Sear Beef ====
 +  - Using a large Saucepan, heat oil on medium high.
 +  - Sear Beef in batches, transferring to bowl for later.
 +
 +==== Cook Mire Poix ====
 +  - Reduce heat to medium.
 +  - Cook Onions for 10 minutes or until softened and translucent.
 +  - Add Celery and Carrot and continue cooking for another 10 minutes or until carrot has softened. 
 +
 +==== Combine Ingredients ====
 +  - Add Beef and resting juices back to pan.
 +  - Deglaze with Red Wine and scrap fond from bottom of pan.
 +  - Add Passata/Tinned Tomatoes and Bay Leaves. 
 +  - Reduce heat to low and simmer for 3-4 hours((Once everything is combined it can be transferred to a pressure cooker or slow cooker.)) or until Beef is tender enough to shred.
 +
 +^^1
 +
  
Last modified: 2025/01/27 07:17

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