Slow cooked beef ragu
My best friend’s husband is a master of slow cooking. A few weeks ago he made the most delicious Beef ragu for us. Claiming not to remember the recipe, I’ve attempted my own. It needs a minimum of two hours slow cooking but if you can leave it for four, better still.
Slow cooked beef ragu
My best friend’s husband is a master of slow cooking. A few weeks ago he made the most delicious Beef ragu for us. Claiming not to remember the recipe, I’ve attempted my own. It needs a minimum of two hours slow cooking but if you can leave it for four, better still.
Open in Cookpad AppSteps
- 1
Soak the mushrooms in 100ml warm water
- 2
Prep veg - finely chop onion, carrots, rosemary and crush garlic. Add a tbsp oil to a cast iron pan and sauté the veg and pancetta for 5 minutes
- 3
Turn up the heat and add the beef - cook for 5 minutes. Then add the tomato purée and chilli. Cook for another minute.
- 4
Add the wine, mushroom liquid, tomatoes, stock and porcini mushrooms. Bring to the boil, cover and simmer over a very low heat for 2 hours, stirring occasionally. If you can simmer it for longer, you should.
- 5
Once the beef is falling apart, it’s ready. Serve with pasta of your choice and a generous grating of Parmesan cheese.
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