Slow cook beef ragu
This Italian classic is a saucy delight that will have you coming back for seconds (and maybe even thirds). So, grab your apron and let's get cooking!
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Method
1. Take the beef and cut into small pieces. You could ask your butcher to do this.2. In a large casserole pot add 1tbsp of the olive oil and cook the beef until browned, remove from the pan.
3. Without wiping the pan, add the last tablespoon of the olive oil and gently cook the cocktail onions, carrot, celery, and pancetta, until soft and the pancetta is starting to brown. Add the garlic, rosemary and tomato puree, and continue cooking for about 1 minute. This really helps develops the flavour.
4. Add the beef back to the pan with the red wine, balsamic and bay leaves. Bring to a simmer. Add the tinned tomatoes, season with salt and milled pepper. Pop a lid on, turn the heat to as low as possible and simmer for about 1 ½ hours, stirring every so often until the beef is soft. Check the seasoning and serve with your favourite pasta, and freshly grated parmesan.
Tip
Spaghetti or Linguine works best for this, however any ridged pasta would also work well.Ingredients
• 700g braising steak, beef shin or any other casserole beef.
• 2tbsp olive oil
• 100g pancetta, cubed
• 1 jar of Opies Mini Silverskin Onions, rinsed and drained
• 2 carrots peeled and diced
• 2 celery sticks diced
• 3 garlic cloves sliced
• 2 rosemary sprigs
• 1tbsp tomato puree
• 2 tins of tomatoes
• 2 bay leaves
• 150ml red wine
• 1 tbsp balsamic vinegar
