Classic Beef Ragu

Submitted By:
CreativeCooks


No. of Servings:
Preparation time:
20min(s) Course:
Main Cooking time:
4hr(s) Cooking Instructions:
Put a large casserole dish on a moderate heat and add ½ of the olive oil, once hot add the onion and garlic and gently cook for about 10 minutes, stirring occasionally. Now add the pancetta and cook for 5 minutes, followed by the diced carrot, celery and smoked paprika and cook for a further 5-10 minutes or until the vegetables are soft and transparent. Transfer the mixture into a dish/bowl and set aside for awhile.

Add the remaining olive oil to the casserole dish and return to the heat, add the diced chicken livers and fry on a high heat for a couple of minutes, add the minced beef, stirring all of the time ensuring that the beef is well broken up.

Once the beef is browned, add the cooked vegetables and pancetta to the casserole and give it a good stir, now add the tomato puree, stir and cook
for a further 5 minutes, add the tinned tomatoes, sliced flat mushrooms and the beef stock and season to taste with salt and pepper. Allow the sauce to come to simmering point.

Once simmering add the chopped oregano and bay leaves to the sauce, stir and place the casserole dish on the center shelf of the oven and leave it to cook slowly without a lid, for 4 hours, checking every hour.

Once cooked remove the casserole from the oven and place back on a moderate heat, add the Merlot and Fine Herb Wine Reduction and cook for a further 5 minutes.

Great with fresh spaghetti or as a sauce for a great tasting home made lasagna. Any left over will freeze really well.