Steps to Make Favorite Beef ragù

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, beef ragù. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beef ragù is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Beef ragù is something that I’ve loved my entire life.

How to thicken Beef Ragu: if you find that your sauce looks too thin – even after you have added back in the shredded beef – you can continue to simmer the sauce without a lid until the ragu reaches the desired consistency. The ragu starts like a lot of Italian sauces, stews and soups, with Il Soffritto. Remove the herb bundle and beef shank. Pull the meat from the oxtail.

To begin with this recipe, we have to prepare a few ingredients. You can have beef ragù using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Beef ragù:

1. Take olive oil, for frying
2. Prepare 1 onion, peeled and finely chopped
3. Take 2 carrots, peeled and finely diced
4. Make ready 2 sticks celery, finely diced
5. Prepare 2 garlic cloves, peeled and finely sliced
6. Make ready flour, for dusting
7. Get salt and freshly ground black pepper
8. Make ready 400 g beef diced braising steak
9. Take 100 g pancetta
10. Make ready 1 bay leaf
11. Get 5 cm/2in strip of orange rind
12. Prepare 375 ml red wine, preferably Italian
13. Take 2 tbsp tomato purée
14. Prepare Large pinch of dried oregano

Why Beef Ragu is the Perfect Family Meal. Beef Ragu is a great family meal, especially for children who don't like. Meat ragu is a hearty, seasoned Italian sauce made up of meat and tomatoes. It is usually used in pasta dishes like this one.

Instructions to make Beef ragù:

1. Preheat the oven to 150C/300F/Gas 2.
2. Season the flour with salt and pepper and lightly coat the beef in the seasoned flour. Add some olive oil to a frying pan set over a high heat and add the coated beef pieces. Fry until the meat is golden-brown on all over. Set cooked beef aside.
3. Heat the oil in an ovenproof, heavy-based pan or casserole, set over a low-medium heat. Add the onion, carrot, celery, and garlic.
4. When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges.
5. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.
6. Add the browned beef to the vegetables.
7. Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.
8. Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Scrap the bottom of the pan to loosen up and burn on food. Add the oregano and stir through.
9. Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out.
10. I serve with mashed potatoes

Meat ragu is a hearty, seasoned Italian sauce made up of meat and tomatoes. It is usually used in pasta dishes like this one. While meat ragu can be made with many different kinds of meat this specific meat ragu is made with beef chuck roast. You'll also generally find finely chopped onions, celery, and carrots in a meat ragu. A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta.

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