How to make a Beef shin and Bone marrow Ragu with Tagliatelle. Learn how to make this delicious Pasta sauce using shin of Beef and Bone marrow. The recipe is easy to make and so tasty. This is the BEST Ragu recipe I have made.
My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty.
#pasta #pastarecipe #pastasauce
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Today the most outrageously delicious regu I’ve ever cooked using beef Shin let’s do it so first up we’re going to need some onions so take your onion chop off the top cut it in half make sure you remove the skins and you want to dice up
Your onion doesn’t need to be too fine cuz we’re going to be cooking this Ru for about 3 to 4 hours so get the onion diced up and next up we want some celery so slice down the celery and you want to dice it up about the same size as the
Onion keep it fairly even and then you want to Chuck the celery into the bowl with the onion and lastly for our safo base we’re going to want some carrot so spend a minute to chop up the carrot about the same size as the celery and
The onion and the carrot also goes into the Bowl along with the celery and the onion and this here is our classic safo base so pop on your oven and we want to preheat to about 140 150 next you want to take a dutch oven pop that onto a
High heat and add a good splash of olive oil and the meat for this Ru we’re going to be using delicious fatty Shin of beef so Chuck your shin beef beef into the pan and you want to start by getting a nice bit of caramelization on the beef
So turn it every few minutes and we want to get it nice and golden brown this is known as sealing the meat this is where all the flavor comes from so once your beef is nicely caramelized get that out of the pan Chuck it into a bowl and then
You want to throw in your safo soon as the celery carrot and onion is in the pan season with salt and pepper and while the veg is roasting off we’re going to prepare some garlic so take anywhere between three and seven cloves the amount is up to you you want to
Smash them with a back of a knife remove the skins and then dice up your garlic relatively fine but again this is slow cooked so you don’t have to be too precious about it Chuck your diced garlic into a bowl and then throw that into the pan with the Saito give it a
Really good stir and the trick here is to make sure that you really roast off your vegetables well before anything else goes in this is just building up a real deep base of flavor and while that’s roasting off the secret weapon for this Ru is going to be some amazing
Bone marrow you can see the marrow inside the bone it’s really soft so just take a sharp knife and then basically scrape out all of your marrow onto a chopping board once you’ve removed all of your marrow make sure you keep the bones we’re going to be cooking those in
The ru and then Chuck your marrow into a bowl ready to stick in the ru and do me a favor and quickly hit that subscribe button below and at this point we want some tomato paste add a good tablespoon or two of your paste give that a good
Stir make sure you roast off your tomato for a couple of minutes and then we want to de glaze with some red wine so pour in a good glass of your red wine reduce this down until it’s nice and syrupy and the alcohol is burned off and then some
Beef stock pour in some of your beef stock how much you use is entirely up to you and now you want to Chuck in your bone marrow so get that in there stir that into the sauce and then Chuck back in your beef also you want to Chuck in
The bones and next up you want half tomato Pata and half plum tomatoes pour that into the Dutch oven give it a really good stir through and then you want to br bring that up to a boil once it’s boiling stick on a lid and then
Chuck the ru into the oven but don’t forget your bay leaves they pop two or three bay leaves into the ru and then we want to cook this nice and slow at about 140 150 for about 3 to 4 hours and this is going to make for an amazing
Indulgent Ru and very quickly give the video a thumbs up by hitting the like button below and so after about 3 and 1/2 hours get your Ru out of the oven pop it back onto the hob on a low heat and first you want to remove those bones
So get those out also dig out your bay leaves and then give it a really good stir through give it a taste add any more seasoning you need give it another good stir and a taste make sure you break up all of the meat and then you
Want to stick your agu to one side stick a saucepan onto the hob pour in some boiling water and you want to season the water generously we want it as salty as the sea so for this one I like to use tagli at Telly cook your pasta for about
2 minutes less than it says on the packet and just before you drain your pasta take a big mug and we want to remove some of that pasta water to finish our sauce so drain off your tagliatelli Chuck it back into the bowl and then spoon in a couple of good
Ladles of our bone marrow and beef Ru give it a really good stir add a couple of nice splashes of your pasta water give it another good stir and when it’s as Saucy as you want it we’re good to go and you want to finish with a nice
Grating of some Parmesan cheese and now all that’s left to do is to get stuck in and I’ll see you next time
2 Comments
Wow it's delicious
wow, that is an amazing idea 👍👍👍👍