Slow Cooked Shredded Beef Ragu Pasta- A Classic Recipe

 

The Quintessential Italian Ragu: A Timeless Recipe

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Embrace the art of Italian cooking with Foodie Crush's beloved ragu recipe, where every simmering pot is a promise of comfort and every plate a masterpiece. Let this timeless classic be your culinary muse, as you craft a dish that's sure to steal the hearts of all who taste it."

 

In the heart of every Italian kitchen, the ragu holds a place of honour. This rich and comforting sauce is the cornerstone of many traditional dishes and is synonymous with the warmth of family gatherings. Here we share a classic recipe for an Italian ragu that will bring the flavours of Italy into your home.

Ingredients:

• 2 tbsp extra virgin olive oil

• 1 large onion, finely chopped

• 2 cloves of garlic, minced

• 1 carrot, grated

• 1 stick of celery, finely chopped

• 500g minced beef (or a combination of beef and pork)

• 150g pancetta or streaky bacon, diced

• 125ml good-quality red wine

• 400g tin of plum tomatoes, hand-crushed

• 2 tbsp tomato purée

• 1 tsp dried oregano

• 1 tsp dried basil

• Sea salt and freshly ground black pepper, to taste

• Fresh basil leaves, for garnish

• Grated Parmesan cheese, for serving

• Your choice of pasta, cooked until al dente

  
  
  
  
  

Total Time: Approximately 1 hour and 30 minutes (up to 3 hours and 30 minutes for deeper flavour development).

1. Preparation: Begin by preparing all your vegetables. Having everything chopped, grated, and measured before you start cooking makes the process much more efficient and enjoyable.

2. Cooking the Sofrito:

   • In a large, heavy-based pan, heat the olive oil over a medium flame.

   • Add the onions and sweat them until they become soft and translucent, which should take about 5 minutes.

   • Introduce the garlic, carrot, and celery to the pan, and cook for another 3-4 minutes until they begin to soften but not brown.

3. Browning the Meat:

   • Turn up the heat slightly and add the minced meat to the pan.

   • Use a wooden spoon to break it apart and ensure even browning.

   • Once the meat has browned, stir in the diced pancetta or bacon and cook until it's slightly crispy, approximately 5 minutes.

4. Deglazing the Pan:

   • Pour in the red wine, making sure to deglaze the pan by scraping up any bits that have stuck to the bottom.

   • Allow the mixture to simmer until the wine has reduced by at least half, which will take around 5 minutes, cooking off the alcohol and concentrating the flavours.

5. Simmering the Sauce:

   • Stir in the hand-crushed tomatoes, tomato purée, oregano, and basil.

   • Season with sea salt and freshly ground black pepper to your liking.

   • Bring the sauce to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let the sauce simmer for a minimum of 1 hour. For a truly developed flavour, some cooks recommend simmering for up to 3 hours if time allows.

6. Finishing Touches:

   • After the sauce has had time to simmer and meld its flavours, give it a taste and adjust the seasoning as needed.

   • If the sauce appears too thick, thin it out with a little bit of pasta water until it reaches your preferred consistency.

7. Serving Suggestions:

• Ladle the ragu over a bed of perfectly cooked pasta, ensuring each strand is generously coated.

• Garnish with torn fresh basil leaves and a hearty sprinkle of grated Parmesan cheese.

  

Reddy Ragu dish 

Indulge in this timeless Italian ragu, a dish that promises to be a crowd-pleaser and a testament to the simple yet profound pleasures of Italian cooking. Whether it's a weeknight dinner or a special occasion, this ragu is bound to become a beloved addition to your culinary repertoire. Buon appetito!