ragu recipe mary berry

ragu recipe mary berry

ragu recipe mary berry

Slow-cooked, fall apart beef with tomato sauce and red wine. Only 10 minutes of preparation is required. Then, leave it to cook in an oven or slow cooker. I like to make large batches of ragu so that I have leftovers for freezing.

Basic ingredients for ragu recipe mary berry

  • 1 kg Braising beef chopped into bite-sized pieces
  • 3 tablespoons plain/all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 2 medium onions chopped and 4 medium carrots chopped into small chunks
  • 3 sticks celery chopped finely
  • 3 cloves garlic minced and 2 tbsp tomato paste/paste
  • 300ml (1 1/4 cup) hot beef stock (water plus 2 stock cubes is fine)
  • 1 teaspoon dried thyme
  • to serve: Rigatoni pasta

How to make ragu recipe mary berry

  • Pre-heat oven to 160C/325F (fan).
  • Mix the braising beef with the flour and salt in a bowl.
  • In a large saucepan heat the oil. Brown the beef.
  • Cook the onion with the beef for 3-4 minutes on low heat until it starts to soften.
  • Cook for two more minutes.
  • Stir in the tomato paste (paste), then turn on the heat. Let it bubble for about a minute. Take out any bits stuck to the bottom.
  • Mix in the chopped tomatoes, beef broth, and thyme. Bring to a boil. Now Stir and cover the pan with a lid.
  • Bake the beef for about 3-4 hours
  • (Note:)until it is tender. To ensure that the sauce doesn’t run dry, check it every hour. If the sauce is starting to dry, add a splash of boiling liquid.
  • Serve the rigatoni once it is cooked. If you prefer, you can either stir the sauce through the rigatoni or simply serve the sauce directly on top.
  • Now Serve with cheese and parsley. You can make it in the easy slow cooker. This recipe can be made in the slow cooker. Bring to a boil and then, pour the contents into a slow cooker. Cook on low for 6-8 or high for 4-5 hours. It can be frozen. Make the ragu and cool it quickly. Cover it with plastic wrap and freeze. You can freeze the ragu in smaller portions, but I prefer to freeze one or two portions. Freeze overnight in the fridge. Large portions will take longer to defrost. Now Heat in a saucepan on medium heat until it is hot all the way through. Stir occasionally.
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