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Slow-cooked Italian Beef Ragu
This rich and comforting beef ragù is a slow-cooked Italian classic, perfect for cozy dinners and special occasions alike. Tender beef is gently simmered until meltingly soft in a deeply flavourful sauce made with tomatoes, aromatic vegetables, herbs, and a splash of wine. As it cooks low and slow, the sauce thickens and develops a luxurious depth, with every bite carrying layers of savoury, hearty goodness. Served over fresh pasta, silky pappardelle, or spooned onto creamy polenta, this beef ragù is a timeless dish that fills the kitchen with irresistible aromas and brings real comfort to the table.
Cooking Time 135 Minutes
Portions
10
Ingredients
Increase Portion Size
- g Country Range Chopped Tomatoes
- ml Country Range Red Cooking Wine
- ml beef stock (made using Country Range Beef Bouillon)
- Country Range Dried Bay Leaves
- g diced beef
- diced onions
- carrots
- diced stick of Celery
- finely chopped clove of Garlic
- sprig rosemary
- pinch salt
-
1
Step 1
In a large heavy bottomed pan, add a little olive oil. Heat the pan, then add the seasoned beef and brown all over. This will keep it moist as the juices have been sealed in. Drain the meat into a colander. -
2
Step 2
Add more oil to the pan and then add the diced onions, diced carrots, celery, bay leaves and garlic. -
3
Step 3
Add pinch of salt and cook for approx. 10 mins over a medium heat. Then add the tin of chopped tomatoes and cook for another 4/5 mins. -
4
Step 4
Next add the red wine, beef stock and rosemary. Bring to the boil and then add the drained beef into the sauce. -
5
Step 5
Cover and simmer. The sauce will reduce and build flavour. This will take approx. 2hrs or until the beef can easily be cut with a fork. This dish will taste better the day after when the flavour has married together. -
6
Step 6
Serve with garlic bread, ideally pappardelle pasta and grated Parmesan cheese.
Ingredients
Increase Portion Size
- g Country Range Chopped Tomatoes
- ml Country Range Red Cooking Wine
- ml beef stock (made using Country Range Beef Bouillon)
- Country Range Dried Bay Leaves
- g diced beef
- diced onions
- carrots
- diced stick of Celery
- finely chopped clove of Garlic
- sprig rosemary
- pinch salt
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