zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Beef Ragu

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Beef Ragu

    In Calabria, this ragu is tossed through fresh pasta, such as fusilli ai ferri (knitting-needle fusilli), a hollow, spaghetti-like pasta made by rolling the fresh dough around knitting needles or rods before it’s laid out to dry.

    • Preparation time: 10 minutes
    • Cooking time: 2 hours 15 minutes
    • Total time: 2 hours 25 minutes 5 minutes

    Serves: 6

    Ingredients

    • 1kg Beef topside, cut in half lengthways
    • 2 tbsp Olive oil
    • 1 Onion, finely chopped
    • 3 Garlic cloves, finely chopped
    • ¼ tsp Dried chilli flakes
    • 75ml Red wine
    • 2 x 400g tins plum tomatoes, crushed
    • 20g Basil, leaves only

    Method

    1. Season the beef. Put the olive oil in a large casserole and set over a medium heat. Brown the beef on all sides, then remove to a plate. Add the onion and cook, for 5 minutes, stirring. Then add the garlic and chilli and cook for a further 1 minute before adding in the wine, tomatoes, the beef and any juices.
    2. Ensure all the meat is covered by the sauce; if it’s not, top up with a little water or stock. Bring to a simmer, then reduce the heat to very low, cover with a lid and let the ragu bubble away very gently for about 2 hours, until the beef is very tender. Check a couple of times during cooking to ensure the beef remains covered by the liquid; if not, turn the meat and top up with water or stock.
    3. With two forks, tear the beef into chunks, then add the basil leaves and adjust the seasoning if needed.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars