Slow Cooked Beef Ragu

• 份量: # based on roast size
• 活動時間: 25 minutes
• 總時間: 2 hours 55 mins

食材

2 tbsp extra-virgin olive oil

2 brown onions, finely diced

2 large carrots, finely diced

2 celery stalks, finely diced

2 garlic cloves, roughly chopped

800 g–1 kg (1 lb 12 oz–2 lb 3 oz) beef chuck (braising/casserole) steak, cut into roughly 2 cm (3/4 inch) cubes (see note 1 for substitutes)

½ cup (125 ml) dry red wine

½ cup (125 g) tomato paste (concentrated puree)

700 ml (231/2 fl oz) tomato passata

2 cups (500 ml) beef stock

1 tsp salt

½ tsp cracked black pepper

1 tsp dried thyme

2 bay leaves

Pasta, to serve (rigatoni pictured)

Freshly grated parmesan, to serve

步驟

Heat the olive oil in a deep heavy-based pan with a lid over medium–high heat.

Add the onion, carrot, celery and garlic. Cook, stirring, for 3–5 minutes until softened.

Turn the heat to high, add the beef chuck steak and cook, stirring, for 2–3 minutes until the meat is sealed all over.

Add the red wine, tomato paste, passata, beef stock, salt, pepper, thyme and bay leaves. Stir to combine and bring to a gentle simmer.

Cover, reduce the heat to the lowest setting, and cook for 21/2 hours or until the beef is tender enough to be easily shredded with two forks (see note 1).

Shred the beef with two forks and serve with your favourite pasta and some grated parmesan.

筆記

This freezes super well! I usually put some in super cubes right after making.