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Before you jump to Slow Cooked Beef Ragu recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Almost every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is actually good advice. Sometimes, though, the last thing you need is to have to cook a meal from scratch. Sometimes almost all you really want is to go to the drive through and get home quickly. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from shame about slipping on your diet. This is possible because lots of the popular fast food spots are attempting to make their menus healthier now. Here is how you can eat healthfully when you visit the drive through.
Aim for the side dishes. It wasn’t that long ago that French Fries were your only side dish option at a restaurant. Now just about all of the famous fast food places have widened their menus. Now you can find a range of salads. You could get chili. You might get baked potatoes. Fruit is generally available. There are a lot of possibilities that you can choose that do not force you to consume foods that have been deep fried. When choosing your meal from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. You’ll keep your calorie and fatty food count low and save yourself commitment.
Logic says that one of the best ways to stay healthy is to bypass the drive through and never eat fast food. While this is usually recommended all you need to do is make a few good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need most is just to have somebody else do the cooking. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to slow cooked beef ragu recipe. To cook slow cooked beef ragu you need 20 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Slow Cooked Beef Ragu:
- Prepare 250-300 g quality Aberdeen Angus diced beef,
- Get 2 carrots, diced into small cubes,
- Prepare 2 sticks celery chopped finely,
- Prepare 1 red onion, diced finely,
- You need 210 g tinned cherry tomatoes, (1/2 tin),
- Prepare 1 heaped tbsp tomato pureé paste,
- Prepare 1 quality beef stock cube,
- Use 3 large cloves garlic, minced,
- You need 1 couple of sprigs of fresh Thyme, or 2 tsp dried,
- Take 1 tsp dried basil,
- Provide 1 tsp dried oregano,
- Prepare 1 tsp organic honey,
- Prepare 1 tsp (heaped), quality cocoa powder,
- You need 1 tbsp balsamic vinegar,
- Prepare 1 good glug of red wine,
- Take 1.5 tbsp cooking oil for frying,
- Use Salt and pepper to season
- Use To serve:
- Prepare Grated parmesan (optional)
- Get Papperdelle or tagliatelle pasta
Steps to make Slow Cooked Beef Ragu:
- Add a medium to large saucepan (one with a lid available), to a hob on a high heat. Add the cooking oil. Once warm add the onions and fry for 1-2 minutes until they begin to soften. Add the celery and carrots. Season well with salt and pepper. Fry whilst occasionally stirring for a few minutes.
- Next add in the diced beef. Stir and combine with the veg. Fry until browned off on all sides. Turn the heat down to medium. Add the minced garlic, and tomato paste plus the red wine. Stir together with the beef until it's nicely coated. simmer for a minute or so to burn off the alcohol. Crumble in the beef stock cube and add the tinned cherry tomatoes.
- Allow to simmer for around 3-4 minutes. Next add the cocoa powder and balsamic vinegar. Stir it through until dissolved. The sauce should now look beautifully rich and brown in colour.
- Take a few sprigs of fresh Thyme and place on top of the mixture. Add the oregano and basil and stir through. Place on the lid of the saucepan and turn the hob heat down to low and bring to a gentle simmer.
- Allow to simmer on a very low heat for around 2 hours, returning to occasionally remove the lid and give it a stir. If the sauce reduces too much, simply add a few tbsp of water in to keep it from drying out, you'll probably need to do this every 30 mins or so.
- You'll know the Ragu is ready once the meat is so tender and succulent that it just falls apart when you touch it with a fork. Remove the sprigs of Thyme and discard. Keep warm over a very low heat while you prepare the pasta.
- I find Ragu is nice served with some thick papperdelle or tagliatelle, but you can opt for other types of pasta too if you'd like. Bring a large pan of salted water to a boil and prepare the pasta according to packet instructions or if making your own fresh pasta, begin to boil it now.
- Once ready, drain it off, season well with salt and a small drizzle of olive oil. Add the Ragu a spoon at a time to the pasta on top.
- Grate over a little parmasan to finish. Enjoy! :)
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