Rich and Hearty Slow Cooked Beef Ragu
Indulge in this delicious Rich and Hearty Slow Cooked Beef Ragu that brings a touch of rustic Italian comfort to your dinner table. Tender chunks of beef are simmered for hours in a robust tomato sauce infused with red wine, aromatic herbs, and a hint of sweetness, resulting in a deep flavor that pairs beautifully with your favorite pasta. Perfect for cozy family gatherings or meal prep for the week ahead, this recipe is sure to please meat lovers and pasta enthusiasts alike. Share this comforting dish with loved ones and enjoy the warm, hearty flavors that make every bite memorable.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Beef (topside, bolar, round steak)
1.25 kg (Trim excess fat and season with black pepper.)
Olive oil
2 tablespoons
Large onions
2 (Finely chopped.)
Garlic cloves
2 (Crushed.)
Crushed tomatoes
800 g
Tomato paste
1/2 cup
Beef stock
2 cups
Red wine
1 cup
Italian mixed herbs
1 tablespoon
Mixed spice (similar to pumpkin pie spice)
1/8 teaspoon
Brown sugar
2 tablespoons
Cooked pasta
to serve
Instructions
1
Begin by trimming excess fat from the beef cuts and generously seasoning them with black pepper.
2
In a heavy-based pan, heat the olive oil over medium heat. Add the finely chopped onions and crushed garlic, sautéing for about 5 minutes until they become tender and translucent. Remove from the pan and set aside.
3
In the same pan, add the seasoned beef pieces. Sear them over medium-high heat, turning occasionally, until they are browned evenly on all sides, about 6-8 minutes.
4
Add the sautéed onions and garlic back into the pan with the beef. Incorporate the crushed tomatoes, tomato paste, beef stock, red wine, Italian mixed herbs, mixed spice, and brown sugar. Stir well to combine all the ingredients.
5
Increase the heat to high and bring the mixture to a vigorous boil, then reduce the heat to low to simmer. Cover the pan and allow it to cook for 2 1/2 hours, or until the beef is fork-tender.
6
Once cooked, carefully remove the beef from the sauce and place it on a warmed covered plate. Increase the heat under the sauce and simmer uncovered for an additional 15 minutes, allowing it to reduce to a rich sauce consistency. Taste and add more black pepper if desired.
7
Slice or shred the beef as preferred and return it to the sauce, stirring to combine. Serve this hearty beef ragu over generous portions of cooked pasta, garnishing with fresh herbs or grated Parmesan if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rich and Hearty Slow Cooked Beef Ragu?
It is a rustic Italian comfort dish featuring tender chunks of beef simmered for hours in a robust tomato sauce with red wine and aromatic herbs.
What cuts of beef are recommended for this recipe?
The recipe recommends using topside, bolar, or round steak for the best results.
How much beef is needed for this ragu?
You will need 1.25 kg of beef cuts.
What is the total simmering time for the beef?
The beef should be covered and simmered for 2 1/2 hours until it is fork-tender.
Do I need to sear the beef before simmering?
Yes, you should sear the seasoned beef pieces over medium-high heat for 6-8 minutes until browned evenly on all sides.
What type of tomatoes should I use?
This recipe calls for 800 g of crushed tomatoes and 1/2 cup of tomato paste.
Should I use red or white wine?
This recipe specifically uses 1 cup of red wine to create a deep, robust flavor.
What herbs and spices provide the flavor profile?
The ragu is seasoned with garlic, Italian mixed herbs, and a small amount of mixed spice similar to pumpkin pie spice.
Why is brown sugar included in the recipe?
Two tablespoons of brown sugar are added to provide a hint of sweetness and balance the acidity of the tomatoes.
How do I achieve a rich sauce consistency?
After the beef is cooked, remove it and simmer the sauce uncovered for an additional 15 minutes to allow it to reduce.
What should I serve with this beef ragu?
It is traditionally served over generous portions of cooked pasta.
How should the beef be prepared after cooking?
The beef can be sliced or shredded as preferred before being returned to the reduced sauce.
Is this recipe suitable for meal prep?
Yes, it is noted as being perfect for meal prep for the week ahead as the flavors often improve over time.
Can I garnish this dish?
Yes, you can garnish the served pasta with fresh herbs or grated Parmesan cheese.
What is the first step in preparing the meat?
Begin by trimming any excess fat from the beef and seasoning it generously with black pepper.
How long should I sauté the onions and garlic?
Sauté them for about 5 minutes until they become tender and translucent.
What kind of stock is required?
The recipe requires 2 cups of beef stock.
What amount of Italian mixed herbs is needed?
You will need 1 tablespoon of Italian mixed herbs.
Can I use a different oil for sautéing?
The recipe specifies 2 tablespoons of olive oil for sautéing the vegetables and searing the meat.
Is this a family-friendly meal?
Yes, it is described as being perfect for cozy family gatherings and is sure to please meat lovers.
How many onions are needed?
The recipe uses 2 large onions, finely chopped.
What is the 'mixed spice' mentioned in the ingredients?
It is a spice blend similar to pumpkin pie spice, and only 1/8 teaspoon is needed.
Do I cook the sauce on high or low heat?
After bringing the mixture to a boil on high, you should reduce the heat to low to simmer.
Should the pan be covered during the main cooking stage?
Yes, cover the pan while the beef simmers for the initial 2.5 hours.
When do I add the garlic?
The crushed garlic is added at the beginning with the chopped onions to sauté.
How do I know the beef is finished cooking?
The beef is ready when it is fork-tender, typically after 2.5 hours of simmering.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe because it mainly involves searing and slow simmering.
What type of cuisine is this dish?
It is categorized as Italian cuisine, specifically a hearty pasta sauce.
Can I adjust the seasoning at the end?
Yes, after reducing the sauce, you should taste it and add more black pepper if desired.
Why is the beef removed before reducing the sauce?
Removing the beef allows you to increase the heat to reduce the sauce quickly without overcooking or breaking the meat down too much.