Italian Beef Ragù Recipes

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.

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 RAGù

Steps:

• Cook all ingredients except tomatoes, broth and tomato paste in Dutch oven or large deep skillet on medium-high heat 15 to 20 min. or until ground beef and bacon are done, and vegetables are tender.
• Stir in remaining ingredients. Bring to boil; simmer on medium-low heat 1 to 1-1/4 hours or until thickened.