Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, slow cooked beef ragu. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Slow Cooked Beef Ragu is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Slow Cooked Beef Ragu is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have slow cooked beef ragu using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooked Beef Ragu:
- Get 300 g Aberdeen Angus Slow Cook Diced Beef,
- Get 200 g Tagliatelle nests,
- Prepare Half a quality beef stock cube,
- Prepare 3 cloves garlic, crushed,
- Prepare A few sprigs of fresh Thyme,
- Get 1 tbsp tomato pureé paste,
- Make ready 200 g tinned tomatoes,
- Prepare 1 carrot, diced small,
- Get 1 stick celery chopped finely,
- Take Half a red onion, diced small,
- Take 1 tbsp cooking oil for frying,
- Take Salt and pepper to season,
- Get 1 tsp (heaped), quality cocoa powder,
- Make ready 92 ml red wine
- Get 1 tbsp malt vinegar
- Prepare Grated parmesan (optional)
Steps to make Slow Cooked Beef Ragu:
- Add a medium to large saucepan (one with a lid available), to a hob on a high heat. Add the cooking oil. Once warm add the onions and fry for 1-2 minutes then add the vinegar. Stir through and then add the celery and carrots. Season with salt and pepper. Fry whilst occasionally stirring for a few minutes.
- Next add in the diced beef. Stir and combine with the veg. Fry until brown. Turn the heat down to medium. Add the garlic, and tomato paste. Stir together with the beef until it's nicely coated. Crumble in the beef stock cube and add the tinned tomatoes.
- Allow to simmer for around 3-4 minutes. Next add the red wine and the cocoa powder. Stir it through until dissolved. The sauce should now look beautifully rich and Brown.
- Take a few sprigs of fresh Thyme and place on top of the mixture. Place on the lid of the saucepan and turn the hob heat down to low.
- Allow to simmer on a very low heat for 3-4 hours, returning to occasionally remove the lid and give it a stir. If the sauce reduces too much, simply add a few tbsp of water in to keep it from drying out, you'll probably need to do this every hour.
- You'll know the Ragu is ready once the meat is so tender and succulent that it just falls apart when you touch it with a fork. Remove the sprigs of Thyme and discard. Keep warm over a very low heat while you prepare the pasta.
- I find Ragu is nice served with some tagliatelle, but you can opt for other types of pasta too if you'd like. Bring a large pan of salted water to a boil and prepare the pasta according to packet instructions.
- Once ready, drain it off, season with salt and pepper and add the Ragu a spoon at a time to the tagliatelle and gently mix through to coat the pasta.
- Serve up and grate over a little parmasan to finish. This is lovely served alone or alongside some garlic Ciabatta as a side dish. Enjoy!
So that’s going to wrap it up with this exceptional food slow cooked beef ragu recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
