Comforting Beef Ragu l The perfect Recipe #shorts

This beef ragu is so easy to make and utterly delicious. It’s the perfect cosy comfort food. It’s classic, thick, hearty & healthy too. It’s just what you need for the autumn and winter months.

Copy link for full video.
https://youtu.be/sk9Ulzy4-So💖

Ingredients-

1 celery stick, diced
1 red onion, diced
1 carrot, peeled, chopped or diced
500g (17.6 oz) lean beef mince
15ml (1 tablespoon) sun- dried tomato oil (or olive oil)
4 garlic cloves, peeled & finely chopped
145g (drained weight) sun-dried tomatoes, roughly chopped (optional)
400g (14 oz) tin plum tomatoes
250ml (1 cup) (cheap) red wine (or water or stock)
300g (10 + 1/2 oz) tagliatelle (or pasta of choice)
sea salt & freshly ground black pepper (to season)

Optional toppings:

fresh basil leaves

freshly ground black pepper

Parmigiano Reggiano cheese, grated

Method –

Wash, peel and dice the carrot, celery & onion.

In a large saucepan add olive oil (or oil from the sundried tomatoes) over medium heat. Add the carrot and celery, along with the red onion and allow to soften for 7-10 minutes.

Whilst the vegetables are softening peel and chop the garlic.

Once the vegetables have softened add in the garlic and stir for another minute.
Add in the lean beef mince and using a wooden spoon gently break it up and mix with the vegetables. Cook until browned.

Once browned pour in the (cheap) red wine (or water, or stock if not allowed or wanting to consume alcohol). Bring this to a boil and stirring occasionally allow the wine to evaporate and reduce by half (about 2 + 1/2 – 3 minutes).

Roughly chop the (optional) sun-dried tomatoes and once reduced add to the pan.

Using clean hands or a blender gently crush the plum tomatoes and add to to the ragu. Mix thoroughly to combine. Add a splash of water to the tomato tin, to ensure nothing is left behind, and pour into the pan.

Cover with a lid cook for 20 minutes. After 20 minutes remove the lid, stir & season with freshly ground black pepper. Bring to a simmer and reduce the heat to low. Return the lid and cook for another hour, stirring occasionally as it starts to thicken up.

Meanwhile (after the ragu has had nearly an hour) cook the tagliatelle (or your pasta of choice) in a saucepan of boiling, salted water, 1 or 2 minutes less than packet instructions (al dente).

After an hour remove the lid, and you should see that it’s thickened. Give the ragu a stir and taste for seasoning. (Be careful as the Bolognese will be quite hot). Add some sea salt if necessary.

Cook for another 10 minutes without the lid. Once the pasta is cooked add it to the sauce and mix thoroughly to ensure even coating of sauce on the pasta.

Divide the beef ragu between 4 bowls and top with (optional) freshly ground black pepper, grated Parmigiano Reggiano & fresh basil leaves. Then you’re ready to enjoy your meal…💖

#pasta #beef #comfortfood #bolognese #pastarecipe #dinner