Authentic Italian Beef Ragu (Sauce)
Mar 2, 2023 21:35:37 GMT -5
Post by ExquisiteGerbil on Mar 2, 2023 21:35:37 GMT -5
Italian Beef Ragu
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Servings6
Ingredients
▢1 carrot
▢1 white onion
▢1 stalk celery
▢8.8 oz 250g ground beef (minced) (250g)
▢8.8 oz 250g ground pork (minced) (250g)
▢2 cups sieved tomatoes (passata) (470g)
▢1 tablespoon tomato paste
▢1 cup (230ml) red wine (240ml)
▢4 cups beef stock (1 litre)
▢1 bay leaf (optional)
▢1 tablespoon olive oil
▢1 pinch salt and pepper
Instructions
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, tomato paste and half of the beef stock and a pinch of salt and pepper.
Stir the sauce then add the bay leaf. Let it simmer on a low heat for 2 and a half hours topping up with 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.
Notes
Don't rush the soffritto or you won't get the real depth of flavour.
Make sure to use 50/50 ground beef and pork.
Use high-quality passata (sieved tomatoes) as cheaper brands can be very acidic.
Use a red wine that's good enough to drink and never use cooking wine.
Try to use the highest quality beef stock or broth you can find if not homemade. This sauce is super simple so high-quality ingredients are important.
If serving the traditional way with tagliatelle pasta then boil the pasta then add it straight into the ragu and toss to coat before serving.
Leftover can be stored in the fridge for 3-4 days and reheated. You may need to loosen with extra water or stock.
You can also freeze this ragu just thaw completely before reheating.
link
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Servings6
Ingredients
▢1 carrot
▢1 white onion
▢1 stalk celery
▢8.8 oz 250g ground beef (minced) (250g)
▢8.8 oz 250g ground pork (minced) (250g)
▢2 cups sieved tomatoes (passata) (470g)
▢1 tablespoon tomato paste
▢1 cup (230ml) red wine (240ml)
▢4 cups beef stock (1 litre)
▢1 bay leaf (optional)
▢1 tablespoon olive oil
▢1 pinch salt and pepper
Instructions
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, tomato paste and half of the beef stock and a pinch of salt and pepper.
Stir the sauce then add the bay leaf. Let it simmer on a low heat for 2 and a half hours topping up with 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.
Notes
Don't rush the soffritto or you won't get the real depth of flavour.
Make sure to use 50/50 ground beef and pork.
Use high-quality passata (sieved tomatoes) as cheaper brands can be very acidic.
Use a red wine that's good enough to drink and never use cooking wine.
Try to use the highest quality beef stock or broth you can find if not homemade. This sauce is super simple so high-quality ingredients are important.
If serving the traditional way with tagliatelle pasta then boil the pasta then add it straight into the ragu and toss to coat before serving.
Leftover can be stored in the fridge for 3-4 days and reheated. You may need to loosen with extra water or stock.
You can also freeze this ragu just thaw completely before reheating.
link