Beef Ragu With Warm Spices Recipes

ITALIAN BEEF RAGU

Steps:

• Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
• If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
• Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
• Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
• To serve with pasta add cooked pasta into the ragu and toss or use as desired.

BEEF RAGU WITH WARM SPICES

Steps:

• Pat ribs dry with paper towels and season with salt and pepper.
• Heat oil in a large skillet over med-high heat until just smoking.
• Brown ribs well on all sides, 8-10 minutes; transfer to plate.
• Pour off all but 1 teaspoon fat left in skillet; add onion and cook over medium heat until softened, about 5 minutes.
• Stir in parsley, cinnamon, and cloves and cook until fragrant, about 30 seconds.
• Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.
• Stir in chopped tomatoes and reserved tomato juice.
• Nestle browned ribs into sauce, along with any accumulated juice, and bring to gentle simmer.
• Decrease heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 2 hours.
• Transfer ribs to plate, let cool slightly, then shred meat into bite-size pieces, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and thickened slightly, about 5 minutes.
• Season with salt and pepper to taste.
• Meanwhile, bring 4 quarts water to boil in large pot.
• Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• Reserve ½ cup cooking water, then drain pasta and return it to pot.
• Add sauce and toss to combine.
• Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistently.
• Serve with Parmesan.