Beef ragù with red wine

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Beef ragù with red wine
Beef ragù with red wine
Servings:Serves 4
Calories per serving:896
Ready in:1 hour 10 minutes
Prep. time:10 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:25th October 2012
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Ragù is an Italian term for a meat-based sauce, which is traditionally served with pasta.

Etymologically the word derives from the French ragoût, a noun derived from ragoûter (to revive the taste), so it should be tasty!

Ingredients

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To garnish

Method

  1. Add the oil and a grind of black pepper to a pan, heat the oil and gently sauté the onions, celery and garlic for 7 minutes until translucent
  2. Remove and reserve the onions, garlic and celery
  3. Turn the heat up and add a little more oil if necessary
  4. Fry off the beef until browned, about 8 minutes
  5. Return the onions, celery and garlic and stir in the flour.
  6. Add the stock, wine, bay leaves and tomato puree. Bring to the boil, then reduce the heat and simmer gently, uncovered for 45 minutes or until reduced.
  7. Add a little boiling water if it gets dry too early
  8. Meanwhile cook the pasta as directed - or in plenty of boiling water for 8 to 10 minutes - drain well and add a splash of olive oil
  9. Remove the bay leaves from the ragù, season to taste

Serving suggestions

Serve on top of the pasta with a garnish of parsley and Parmesan cheese

Chef's notes

This freezes well, so why not make double.

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