Can you possibly imagine a sauce more tantalizing than traditional, hearty Bolognese? Well, let me introduce you to Slow Cooked Beef Ragu Pasta, a recipe that promises to melt in your mouth and leave you craving more. This dish isn’t just food, it’s a culinary journey that starts with the simplest of ingredients and transforms them into something truly magnificent.
While I’m a fan of quick meals during the week for their convenience, I must admit it’s the slow-cooked dishes that truly capture my heart. These recipes allow us to explore the depths of taste that can only truly develop well with time…slow and steady. Join me in the kitchen as we perfect this hearty beef ragu paired perfectly with Pasta Liguori Fettuce.
💯 Follow this link to read and print the written recipe: [ Ссылка ]
#pastasauce #pasta #vincenzosplate
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INGREDIENTS:
250 g /8.8oz Liguori Fettucce Pasta
800 g /28oz beef chuck steak
1 carrot diced
½ onion diced
1 celery stalk with leaves diced
1 rosemary stalk
A handful of bay leaves
A handful of fresh basil
1 bottle tomato passata
1 L /4.2 cups vegetable stock
1 small-sized glass of red wine
3 Tbsp plain flour
Extra virgin olive oil EVOO
Salt & Pepper
METHOD:
To Make The Sauce:
1. Cut the beef into cubes, then heat a casserole or Dutch oven with 4-5 tablespoons of EVOO over medium heat.
2. Add carrots, onions, and celery with a splash of water. Cover and cook for 10 minutes or until tender.
3. Mix in some rosemary leaves and stir until the vegetables become mushy, then add the beef cubes and brown each side.
4. Sprinkle flour over the beef, then move them around using a wooden spoon. This will help form a creamy sauce base. When you can see the meat is softening, add the red wine and continue stirring.
5. Once the wine has evaporated, add a little bit of stock to keep it moist, then pour in a bottle of passata and cook for another 2 minutes while stirring.
6. Once the sauce starts to dry up, add half a liter of stock. Add the bay leaves, celery leaves, and the rest of the rosemary before seasoning with salt and pepper, then stir.
7. Cover and simmer for 4 hours, stirring every half hour and adding more stock if it dries out; in the last 30 minutes, remove the celery leaves, bay leaves, and rosemary branch. Continue to cook without the lid to help thicken the sauce.
8. Turn off the stove, stir in fresh basil (optional), and cover the sauce again while you prepare the pasta.
Keep reading the recipe via:
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Beef Ragu Pasta
0:19 Ingredients for Beef Ragu Pasta
1:59 How to Cook Beef Ragu Pasta
9:49 Boiling the Pasta
10:44 Combining Sauce with Pasta
14:13 How to Serve Beef Ragu Pasta
15:13 Time to Eat the Beef Ragu Pasta, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
