Italian Beef Ragu Recipes

ULTIMATE BEEF RAGU

Steps:

• Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste.Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld!

ITALIAN BEEF RAGU

Steps:

• Preheat the oven to 350 degrees F.
• Pat beef dry and sprinkle with salt and pepper.
• Heat 1 tbsp olive oil over high heat in a heavy pot or Dutch oven with a tight-fitting lid. Add beef and sear each piece on all sides until browned; about 3 minutes total. If browning in batches, remove each batch to a plate and set aside.
• Turn stove down to medium low and add remaining 2 tbsp of olive oil.
• Add the garlic and onions and sauté for 2 minutes. Next add the carrots and celery and sauté for an additional 5 minutes.
• Sprinkle the flour over the vegetables and stir well to combine. Pour in the wine to degraze the pan and allow to boil for about a minute, then add the tomatoes and stir to combine.
• Add the remaining ragu ingredients into the pot and then add the browned beef along with any collected juices.
• Turn the heat up to high and bring to a boil, then cover with a tight fitting lid (or aluminum foil) and place in the hot oven for around 3 hours, or until the meat becomes very tender. Stir occasionally. If too much liquid evaporates during the cooking process and the sauce becomes too thick, add a splash of water or beef stock to loosen the sauce to your desired consistency.
• Remove the pan from the oven shred the meat with two forks on a rimmed baking sheet. Discard the bones (if using shanks or oxtails). Return meat into the sauce. Skim off any excess fat with a serving spoon.
• Add Worcestershire sauce or balsamic vinegar, season to taste with salt and pepper. Remove bay leaves.
• If the sauce is too loose, simmer uncovered to reduce the sauce. Alternatively, you could also add a slurry of flour and water to quickly thicken the sauce. [See Note 5]
• Serve with pasta, polenta, gnocchi, or grilled Italian bread.
• Refrigerate leftovers for up to a week or freeze in an airtight container or zip top bag for up to 3 months.

ITALIAN BEEF RAGU

Steps:

• Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
• If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
• Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
• Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
• To serve with pasta add cooked pasta into the ragu and toss or use as desired.

BEEF RAGù RECIPE BY TASTY

Steps:

• Season the meat on all sides with salt and pepper.
• Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
• Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
• Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
• Pour in the wine and let it boil off and reduce until barely any remains in the pan.
• Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
• Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
• Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
• Remove the herb bundle and beef shank.
• Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
• Skim off any extra fat from the top of the ragu.
• Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
• Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
• Add a handful of cheese and stir to melt into the sauce.
• Garnish with more cheese and fresh parsley before serving.
• Enjoy!