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