Rich beef ragù

Name: Rich beef ragù
Yield: Serves 8
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

Published: 28 Feb 07
Updated: 18 Mar 24

Test kitchen approved

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

Serves 8
Ready in 135 minutes

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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

Soak the porcini mushrooms in 200ml boiling water for 30 minutes. Drain, reserving the liquid. Chop and set aside.
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.

Recipe from March 2007 Issue

Nutrition

Nutrition: per serving

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

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Rich beef ragù

Ingredients

Method

Nutrition

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