Rich beef ragù

Rich beef ragù

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

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

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
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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.

Nutrition

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

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