This Sunday, we turn to an old faithful: our beef ragu.
I don't even use a recipe for this one anymore - definitely one of my intuitive cooks, where I just kinda add whatever feels right.
This is such a rich beef dish, so good for a warm, hearty meal.
It actually interests me how Tara & I eat this one.
I see it as an Italian dish & serve with pasta, parmesan & garlic bread.
Tara eats hers with rice.
Works both ways & is so yummy!
This photo actually doesn't do the ragu justice - it is in the pot bottom left... which is a 16L pot. That's not a normal size pot to have lying around the house hahaha.
Ragu | Serves 32… ish
Ingredients
4kg chuck steak, cut into cubes
Olive oil
Rosemary & thyme
4 brown onions
16 garlic cloves
8 carrots
6 celery sticks
1 bottle red wine
12 cans chopped tomatoes
1L beef stock
1 tsp salt & freshly ground black pepper
Method
Step one: heat oil in your large pot of choice. Add in the onions & garlic.
Step two: add in the steak & brown
Step three: use the wine to deglaze the pan, then add in all other ingredients
Step four: bring to the boil, then reduce heat to the lowest option & leave to simmer for 8 - 12 hours (the longer the better). Be sure to stir occasionally.
This is definitely a recipe to put on at the start of the day & leave to develop for as long as possible. Which is actually a great tip for any rich. tomato based sauce :)
Which do you prefer for this recipe - pasta or rice?
Hx
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