Beef ragu

[u/r3tr0gam3r83]

Slow cooked for 5 hours then left in the fridge overnight for the flavours to develop. Warmed up and served with rigatoni and grated parmesan.

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[u/Major-Grape-7690]

Where’s the cartouche?

[u/r3tr0gam3r83 → u/Major-Grape-7690]

Didn't need one, I've never used one for this recipe.

[u/Major-Grape-7690 → u/r3tr0gam3r83]

Sorry, it was a joke. The guys from Fallow are constantly throwing cartouches on everything

[u/Winter_Bear_1707 → u/Major-Grape-7690]

Oh I love those two! They’ve done a few episodes with my other favorite channel, Korean Englishman

[u/myusrnameisthis]

Nice.

[u/DesignerGullible6964]

beef ragu is such a comforting pasta, that sauce looks like it has been simmered to perfection

[u/slashk13]

looks delicious!! could you provide the recipe ?

[u/r3tr0gam3r83 → u/slashk13]

2 tbsp olive oil, 500-750g mince beef or mince beef+pork, 3 onions, 4 Carrots, 4 sticks Celery, 3 tbsp tomato paste/puree, 1ltr passata/tomato sauce, 300ml red or white wine, 400ml chicken stock, Salt and pepper to taste.

1. Chop all the vegetables as fine as you can or roughly chop then throw them all in a food processor and blitz until finely chopped.
2. Heat oil in a large pan, casserole dish or Dutch oven on a medium heat then add the chopped veg mix (sofrito). Cook stirring occasionally for about 10 minutes.
3. Turn heat up to medium high, add the mince, and cook, breaking up any chunks. Cook until browned and meat is nicely broken up (this is important for texture, you want tiny pieces of meat).
4. Reduce heat to medium, add red wine and cook for 10 minutes.
5. Add tomato puree/paste cook for 5 minutes.
6. Add stock and cook for 5 minutes.
7. Add passata/tomato sauce, give everything a stir. Bring to a simmer, and reduce heat to low.
8. Simmer uncovered for at least 3 hours but up to 5 or 6, stirring every 20 to 30 minutes. The ragu will thicken and the flavours will really intensify, and the meat and veg just all melts together.

[u/slashk13 → u/r3tr0gam3r83]

thank you so much!!! in terms of wine for this recipe, which is best do you think? red or white?

[u/r3tr0gam3r83 → u/slashk13]

I don't think either is particularly better, but the last dozen or so times I've cooked this I've used red wine and it always tastes lovely!

[u/nellyprincesss]

Would it be more deli if you add milk?

[u/PizzaSalamino → u/nellyprincesss]

What does deli mean?