Lazy Ragu alla Genovese

Name: Lazy Ragu alla Genovese
Total time: 18600 s
Yield: 4 servings
Cuisine: British
Ingredients: 400 g (cut into steaks) Braising beef; 4 large red onions (about 1kg); 1 tsp Sea salt; 1 tsp Black pepper; 150 ml White wine; 1 tbsp Tomato paste; 2 Garlic cloves; 2 Bay leaves; 1 Rosemary sprig; 1 tbsp Olive oil (optional); 1 tbsp Soy sauce; 1 tbsp Balsamic vinegar; as needed for serving Pasta; as needed for serving Parmigiano

Maya’s Wine Bar & Kitchen @latte_and_wine

In this take on the classic, oven does all the work except for slicing onions. And even that is a breeze with a mandoline. You don’t need to cook the soffrito or sear the beef - soy sauce, balsamic and tomato paste will replace the umami that you would traditionally get from searing, so you cut your active time to 15 mins.

The result tastes decadent and traditional. It’s even more perfect after chilling in the fridge overnight, which makes it an absolutely perfect for hosting or meal prep!

Maya’s Wine Bar & Kitchen @latte_and_wine

The result tastes decadent and traditional. It’s even more perfect after chilling in the fridge overnight, which makes it an absolutely perfect for hosting or meal prep!

Saved

Ingredients

10 min active, 5 hr oven

4 servings

400 g(cut into steaks) Braising beef
4large Red onions (about 1kg)
1 tspSea salt
1 tspBlack pepper
150 mlWhite wine
1 tbspTomato paste
2Garlic cloves
2Bay leaves
1Rosemary sprig
1 tbspOlive oil (optional)
1 tbspSoy sauce
1 tbspBalsamic vinegar
as neededfor serving Pasta
as neededfor serving Parmigiano

Saved

Steps

10 min active, 5 hr oven

1

Preheat oven to 150°C.
2

Thinly slice onions and mince garlic.
3

In the bottom of an oven safe pot, add olive oil if using and turn on the stove, medium heat.
4

Layer half the onions in an ovenproof pot, sprinkle with salt, and add wine.
5

Add bay leaves, rosemary, soy sauce, and tomato paste.
6

Place beef steaks on top of onions.
7

Cover beef with remaining onions.
8

Cover and braise in oven for 5 hours.
9

Shred beef and mix into onions.
10

Serve with pasta and plenty of grated Parmigiano.