Ragu Of Beef Recipe

Introduction

Ragu of beef recipe is a culinary staple cherished across the globe for its rich, savory flavor and comforting warmth. Originating in Italy, particularly the Bologna region, this slow-cooked meat sauce has become a beloved dish in households worldwide. Its enduring popularity stems from its versatility it can be paired with various types of pasta, used as a filling for lasagna, or even served as a topping for polenta. The slow cooking process allows the flavors to meld and deepen, resulting in a truly satisfying meal.

Ingredients

To prepare a classic ragu of beef, the following ingredients are essential:

Beef: 2 pounds of chuck roast, cut into 1-inch cubes. The fat marbling in chuck roast is key for flavor and tenderness. Alternatives include beef brisket or short ribs.
Pancetta or Bacon: 4 ounces, diced. Pancetta adds a depth of savory flavor, but bacon can be used as a readily available substitute.
Vegetables: 1 large onion, finely chopped; 2 carrots, finely chopped; 2 celery stalks, finely chopped. This classic mirepoix (soffritto in Italian) forms the aromatic base of the sauce.
Garlic: 2 cloves, minced.
Tomato Paste: 2 tablespoons. This adds richness and intensifies the tomato flavor.
Dry Red Wine: 1 cup. Choose a full-bodied red wine like Chianti, Cabernet Sauvignon, or Merlot. This adds acidity and complexity.
Canned Tomatoes: 28 ounces crushed tomatoes. Whole peeled tomatoes, crushed by hand, can also be used.
Beef Broth: 2 cups. Use low-sodium broth to control the salt level.
Dried Herbs: 1 teaspoon dried oregano, 1 teaspoon dried basil.
Bay Leaf: 1.
Olive Oil: 2 tablespoons.
Salt and Black Pepper: To taste.

Preparation Steps

Proper preparation is crucial for developing the best flavor in the ragu. Begin by patting the beef cubes dry with paper towels; this allows them to brown properly. Season generously with salt and pepper. Finely chop the onion, carrots, and celery to ensure they cook evenly and create a smooth sauce. Mince the garlic. Measure out all other ingredients so they are readily available when needed. Marinating the beef is optional but can add depth of flavor. If marinating, combine the beef with red wine and herbs for at least 2 hours, or preferably overnight, in the refrigerator.

Cooking Instructions

Follow these steps for a perfectly cooked ragu of beef:

Sear the Beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot. This will take approximately 8-10 minutes per batch. Brown the beef on all sides, creating a flavorful crust. Remove the beef from the pot and set aside.
Saut the Vegetables: Add the diced pancetta or bacon to the pot and cook until crispy, rendering the fat. Remove the pancetta or bacon and set aside. Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. Pour in the dry red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine reduce by half, about 5 minutes.
Combine Ingredients and Simmer: Return the seared beef and cooked pancetta/bacon to the pot. Add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for at least 3 hours, or up to 4 hours, stirring occasionally. The longer the ragu simmers, the more tender the beef will become and the deeper the flavors will develop.
Shred the Beef: After simmering, remove the beef from the pot and shred it with two forks. Return the shredded beef to the sauce and stir to combine.
Adjust Seasoning: Taste the ragu and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.

Serving Suggestions

Ragu of beef is traditionally served with pasta. Wide, flat pasta shapes like pappardelle or tagliatelle are excellent choices, as they can hold the rich sauce well. Toss the cooked pasta with the ragu, ensuring it is well coated. Garnish with grated Parmesan cheese and fresh parsley. Other serving suggestions include:

Lasagna: Use the ragu as a layer in lasagna for a hearty and flavorful dish.
Polenta: Serve the ragu over creamy polenta for a comforting meal.
Baked Potatoes: Top baked potatoes with the ragu for a satisfying and easy dinner.
Sandwiches: Use the ragu as a filling for sandwiches or sliders.

Tips and Common Mistakes

To ensure a perfect ragu every time, keep these tips in mind:

Don’t Overcrowd the Pot When Searing: Searing the beef in batches ensures proper browning. Overcrowding the pot will steam the beef instead of searing it.
Use High-Quality Ingredients: The quality of the ingredients directly impacts the flavor of the ragu. Use good quality beef, pancetta/bacon, and canned tomatoes.
Simmer Low and Slow: Low and slow simmering is key for developing the rich flavor and tenderizing the beef. Avoid boiling the ragu.
Don’t Skip the Deglazing Step: Deglazing the pot with red wine releases flavorful browned bits from the bottom, adding depth to the sauce.
Adjust Seasoning at the End: Taste the ragu and adjust seasoning with salt and pepper at the end. The flavor will intensify as it simmers.
Over-Salting: Be cautious with salt, especially if using salted beef broth. Taste as you go.

Explore More Cooking Guides

Mastering the art of ragu of beef recipe unveils a world of culinary possibilities, offering a delicious and adaptable dish for any occasion. Its deeply satisfying flavor, cultural significance, and versatility make it a worthwhile addition to any home cook’s repertoire. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe promises a rewarding experience. Ready to embark on your ragu journey? Try this recipe at home and discover the joy of slow-cooked perfection. For more inspiring cooking guides and delectable recipes, visit foodrecipestory.com.