Italian Beef Ragu Recipes

Steps:

• Cook all ingredients except tomatoes, broth and tomato paste in Dutch oven or large deep skillet on medium-high heat 15 to 20 min. or until ground beef and bacon are done, and vegetables are tender.
• Stir in remaining ingredients. Bring to boil; simmer on medium-low heat 1 to 1-1/4 hours or until thickened.

Steps:

• Season the meat on all sides with salt and pepper.
• Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
• Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
• Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
• Pour in the wine and let it boil off and reduce until barely any remains in the pan.
• Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
• Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
• Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
• Remove the herb bundle and beef shank.
• Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
• Skim off any extra fat from the top of the ragu.
• Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
• Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
• Add a handful of cheese and stir to melt into the sauce.
• Garnish with more cheese and fresh parsley before serving.
• Enjoy!

Steps:

• Heat the olive oil over a medium heat.
• Add the mince - cook until brown
• Add the onion, garlic fry for 3 minutes
• Add the carrots and celery
• Drain the Porcini Mushrooms (save your water). Dice and add to the pan along with field mushrooms
• Add the tin tomatoes and passata and oregano, leave for 2 minutes. Add the beef stock, glass of wine and half of your porcini water. Bring to the boil and simmer on a low heat for 2 hours + ( until desired consistancy) . Stiring occassionaly
• Cook pasta as packet instructions.
• Mix pasta with ragu in serving bowl- top with grated parmasan. Watch your family dig in!