Rich beef ragù

Rich beef ragù
  • Serves icon Serves 8
  • Time icon Ready in 135 minutes

Slow-cooking beef with a host of vegetables is the key to this rich and satisfying ragù recipe.

Nutrition: per serving

Calories
307kcals
Fat
15.3g (4.6g saturated)
Protein
34.5g
Carbohydrates
7.9g (5.5g sugar)
Salt
1.3g
Calories
307kcals
Fat
15.3g (4.6g saturated)
Protein
34.5g
Carbohydrates
7.9g (5.5g sugar)
Salt
1.3g

Ingredients

  • 25g dried porcini mushrooms
  • 2 tbsp olive oil
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large onion, finely chopped
  • 200g pancetta, finely chopped
  • 3 garlic cloves, crushed
  • 1 sprig fresh rosemary, leaves picked and finely chopped
  • 1kg beef chuck steak, finely chopped
  • 4 tbsp tomato purée
  • Good pinch of dried chilli flakes
  • 150ml red wine
  • 400g can chopped tomatoes
  • 300ml fresh beef stock, hot

Method

  1. Soak the porcini mushrooms in 200ml boiling water for 30 minutes. Drain, reserving the liquid. Chop and set aside.
  2. Meanwhile, heat the oil in a casserole over a medium heat. Add the carrots, celery, onion, pancetta, garlic and rosemary and cook for 5 minutes, stirring occasionally. Increase the heat to high and brown the steak for 5 minutes. Stir in the purée and chilli and cook for 1 minute. Add the wine, mushroom liquid, tomatoes, stock and porcini. Bring to the boil, cover and simmer over a very low heat for 2 hours, stirring occasionally.

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