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Beef Ragu
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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
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
- 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.
- 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.
- With two forks, tear the beef into chunks, then add the basil leaves and adjust the seasoning if needed.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1188.256kJ 284.0kcal |
|---|---|
| Fat | 11.0g |
| Saturated Fat | 3.0g |
| Sugars | 4.0g |
| Salt | 0.4g |
This recipe was first published in March 2010.
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