Step-by-Step Guide to Make Super Quick Homemade Beef ragù

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The ingredients needed to make Beef ragù:

1. Take olive oil, for frying
2. Get 1 onion, peeled and finely chopped
3. Make ready 2 carrots, peeled and finely diced
4. Prepare 2 sticks celery, finely diced
5. Get 2 garlic cloves, peeled and finely sliced
6. Get flour, for dusting
7. Take salt and freshly ground black pepper
8. Make ready 400 g beef diced braising steak
9. Get 100 g pancetta
10. Take 1 bay leaf
11. Get 5 cm/2in strip of orange rind
12. Prepare 375 ml red wine, preferably Italian
13. Make ready 2 tbsp tomato purée
14. Get Large pinch of dried oregano

This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort. Cheaper cuts of beef, like shoulder roast, are usually on the tough side, but cooking low and slow breaks down the tough connective tissue in meat and creates a melt-in-your-mouth ragù. In a food processor, pulse the chunks in batches, about five. This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious and comforting as I expected it to be.

Steps to make Beef ragù:

1. Preheat the oven to 150C/300F/Gas 2.
2. Season the flour with salt and pepper and lightly coat the beef in the seasoned flour. Add some olive oil to a frying pan set over a high heat and add the coated beef pieces. Fry until the meat is golden-brown on all over. Set cooked beef aside.
3. Heat the oil in an ovenproof, heavy-based pan or casserole, set over a low-medium heat. Add the onion, carrot, celery, and garlic.
4. When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges.
5. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.
6. Add the browned beef to the vegetables.
7. Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.
8. Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Scrap the bottom of the pan to loosen up and burn on food. Add the oregano and stir through.
9. Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out.
10. I serve with mashed potatoes

In a food processor, pulse the chunks in batches, about five. This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious and comforting as I expected it to be. It's packed with juicy tomato and garlic flavor and tender shredded. I give you Braised Beef Ragu Fettuccine for when you need a comforting and delicious dish. Pasta with slow cooked braised beef and cheese.

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