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Easiest Way to Make Tasty Slow Cooked Beef Ragu

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Slow Cooked Beef Ragu.

Slow Cooked Beef Ragu You can have Slow Cooked Beef Ragu using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Slow Cooked Beef Ragu

  1. It's 250-300 g of quality Aberdeen Angus diced beef,.
  2. Prepare 2 of carrots, diced into small cubes,.
  3. Prepare 2 sticks of celery chopped finely,.
  4. It's 1 of red onion, diced finely,.
  5. You need 210 g of tinned cherry tomatoes, (1/2 tin),.
  6. Prepare 1 of heaped tbsp tomato pureé paste,.
  7. You need 1 of quality beef stock cube,.
  8. It's 3 of large cloves garlic, minced,.
  9. Prepare 1 of couple of sprigs of fresh Thyme, or 2 tsp dried,.
  10. Prepare 1 tsp of dried basil,.
  11. It's 1 tsp of dried oregano,.
  12. Prepare 1 tsp of organic honey,.
  13. It's 1 tsp of (heaped), quality cocoa powder,.
  14. You need 1 tbsp of balsamic vinegar,.
  15. It's 1 of good glug of red wine,.
  16. Prepare 1.5 tbsp of cooking oil for frying,.
  17. Prepare of Salt and pepper to season.
  18. You need of To serve:.
  19. Prepare of Grated parmesan (optional).
  20. It's of Papperdelle or tagliatelle pasta.

Slow Cooked Beef Ragu instructions

  1. Add a medium to large saucepan (one with a lid available), to a hob on a high heat. Add the cooking oil. Once warm add the onions and fry for 1-2 minutes until they begin to soften. Add the celery and carrots. Season well with salt and pepper. Fry whilst occasionally stirring for a few minutes..
  2. Next add in the diced beef. Stir and combine with the veg. Fry until browned off on all sides. Turn the heat down to medium. Add the minced garlic, and tomato paste plus the red wine. Stir together with the beef until it's nicely coated. simmer for a minute or so to burn off the alcohol. Crumble in the beef stock cube and add the tinned cherry tomatoes..
  3. Allow to simmer for around 3-4 minutes. Next add the cocoa powder and balsamic vinegar. Stir it through until dissolved. The sauce should now look beautifully rich and brown in colour..
  4. Take a few sprigs of fresh Thyme and place on top of the mixture. Add the oregano and basil and stir through. Place on the lid of the saucepan and turn the hob heat down to low and bring to a gentle simmer..
  5. Allow to simmer on a very low heat for around 2 hours, returning to occasionally remove the lid and give it a stir. If the sauce reduces too much, simply add a few tbsp of water in to keep it from drying out, you'll probably need to do this every 30 mins or so..
  6. You'll know the Ragu is ready once the meat is so tender and succulent that it just falls apart when you touch it with a fork. Remove the sprigs of Thyme and discard. Keep warm over a very low heat while you prepare the pasta..
  7. I find Ragu is nice served with some thick papperdelle or tagliatelle, but you can opt for other types of pasta too if you'd like. Bring a large pan of salted water to a boil and prepare the pasta according to packet instructions or if making your own fresh pasta, begin to boil it now..
  8. Once ready, drain it off, season well with salt and a small drizzle of olive oil. Add the Ragu a spoon at a time to the pasta on top..
  9. Grate over a little parmasan to finish. Enjoy! :).

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