Italian beef ragu

Italian beef ragu


Start stewing! A great winter warmer is here.

The ingredient of Italian beef ragu

  1. 2 tablespoons olive oil
  2. 750g gravy beef, trimmed, cut into 3cm cubes
  3. 1 large brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 2 medium carrots, peeled, halved, sliced
  6. 2 celery stalks, sliced
  7. 4 slices pancetta, chopped
  8. 2 tablespoons plain flour
  9. 2 dried bay leaves
  10. 2 sprigs fresh thyme
  11. 2 sprigs fresh rosemary
  12. 2 tablespoons chopped fresh sage leaves
  13. 2 tablespoons balsamic vinegar
  14. 1 cup red wine
  15. 1 cup Massel beef stock
  16. 400g can diced tomatoes
  17. Cooked pasta, to serve

The instruction how to make Italian beef ragu

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in dish. Add onion, garlic, carrot, celery and pancetta. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour. Cook, stirring, for 1 minute. Add bay leaves, thyme, rosemary and sage.
  3. Stir in vinegar, wine, stock and tomato. Cover. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Serve with pasta.

Nutritions of Italian beef ragu

calories: 434.502 calories
calories: 17 grams fat
calories: 4 grams saturated fat
calories: 12 grams carbohydrates
calories: 7 grams sugar
calories: 49 grams protein
calories: 130 milligrams cholesterol
calories: 659.8 milligrams sodium
calories: NutritionInformation

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