Beef Ragu
Ingredients
- 1 large onion, carrot & celery rib, all finely diced
- 1kg minced beef (10%-20%)
- 3 beef ribs, ideally 45 day dry aged
- ~2 cups milk
- ~2 cups white wine
- 400g multi tomatoes
- 1 squirt of tomato paste
- 1 knorr beef stock pot
- Knob of Butter, scrape of nutmeg & Parmesan Rind
To Serve
- pappadelle pasta (approximately 100g/3½oz fresh or 50g/1¾oz dry pasta per person)
- freshly grated Parmesan cheese, to serve
- salt and freshly ground black pepper
Method
Step 1: Heat a glug of Olive Oil & knob of butter in Dutch oven. Sweat the onions for 5 mins, add the carrots & celery and sweat for a further 5 mins. Stir in tomato paste when largely done.
Step 2: Crumble in minced beef and cook off. Add a generous amount of black pepper .
Step 3: Add milk, beef stock cube and nestle in ribs and parmesan rind. Bring to simmer and transfer to oven (uncovered) & cook for 1 hr.
Step 4: Add grated nutmeg and wine. Return to the oven for a further hour or so.
Step 5: Add tomatoes, stir, and return to oven for a final hour, or if time permits, lower the oven temperature to around 70C and let simmer for “longer” (another 2hr…or leave overnight in oven!)
Step 6: Remove rib bone, shred the beef rib and skim as much fat as reasonably possible.
Season with salt + pepper to taste, add balsamic vinegar if needed. Use with Pasta or in Lasagne etc.