Differences

This shows you the differences between two versions of the page.

--- meat:beef_ragu [2025/01/27 07:17] – created tom
+++ meat:beef_ragu [2025/02/07 09:25] (current) – [Combine Ingredients] tom
@@ Line 1: / Line 1: @@
 ====== 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