- 1-1.5kg of beef blade/similar slow cooking beef
- small amount of plain flour
- 1 tbsp butter
- 1 large onion
- 4 cloves of garlic
- 2 tbsp olive oil
- 3 tins of tomatoes
- 500ml stock
- 2 tbsp tomato puree
- 3 bay leaves
- 200ml red wine
- mixed herbs
- salt and pepper
SLOW COOKED BEEF RAGU
Prep time: 20 mins. Cook time: 3 hours. Serves 6.
There’s something so comforting about slow cooking. This one is dinner party levels too which makes the pressure of hosting so much easier, as you can get it ready ahead of time and know it’s ready to go. I like to serve this one with a peppery rocket salad, and warm bread like focaccia. My advice is make more than you think you’ll need..
Pre heat the oven to 180C.
Start by cutting the beef into smaller, evenly sized chunks. Pat them dry with some kitchen roll and then coat lightly in the flour.
Heat the butter in a large & deep pan, then brown the meat on all sides. Whilst the meat is cooking, slice the onion and finely mice the garlic. Remove the meat from the pan and set aside. Add the oil to the pan, followed by the garlic and onion and cook until softened.
When the onions are browned, add the wine to the pan to deglaze and scrape everything from the bottom of the pan, allow it to reduce until slightly thick. Add the stock, tins of tomatoes, bay leaves, mixed herbs & tomato puree. Stir well and bring up to a simmer.
Place the lid on and bake in the oven for 2.5 hours.
Once out of the oven, remove the meat from the sauce, and return the sauce to the stove top. Bring back up to a simmer and reduce the sauce for as long as you want to your desired consistency.
Break up the meat using to two forks and return to the sauce. I like to make this rage ahead of time and leave on a low heat for several hours before serving as the flavours develop the longer it cooks.
When ready to serve, cook the pasta, adjust the seasoning and finish with a good helping of grated parmesan & chopped parsley.