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meat:beef_ragu

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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

Last modified: 2025/01/28 03:20

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