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
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
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.