How to Make Perfect RAGÙ of Braised Beef

RAGÙ of Braised Beef. With this yummy tomato-saucy braised BEEF ragu. As in beautifully browned and slow cooked meat. Like, what is even going on in the best possible way.

Assembly: Add a scoop of pasta water and scoop of ragu to skillet. Add single serving of cooked pasta and toss, sprinkle on pecorino cheese. This version uses Italian style beef Ragu that's been slowly braised for that intense flavour. You can have RAGÙ of Braised Beef using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of RAGÙ of Braised Beef

1. You need 3 of beef shank.
2. You need 1 of onion diced.
3. You need 1 of carrot diced.
4. You need 1 of celery stalk diced.
5. Prepare 2 cup of sliced mushrooms.
6. You need 1/2 of bell pepper (any kind).
7. Prepare 3/4 cup of red wine.
8. It's 1/2 tsp of pepper.
9. Prepare 2 clove of minced garlic.
10. Prepare 1 of salt to taste.
11. Prepare 2 tbsp of tomatoe paste.
12. Prepare 1 tsp of paprika.
13. Prepare 1/2 tsp of dried oregano.
14. Prepare 3 tbsp of olive oil.
15. You need 3 cup of beef stock (chicken stock will be fine).
16. Prepare 1 of pasta, that can catch all the ragù goodness.

When making beef ragu it's a good idea to make extra and then freeze it. You can the apply it to different dishes. Enjoy a comfort food classic tonight: Braised Beef Ragu. Made with a few simple ingredients, begin by browning beef in an oven-proof pan.

RAGÙ of Braised Beef instructions

1. Preheat oven to 325°F. Meanwhile prep your veggies..
2. Get your oil into a Dutch oven (ex. Le Creuset). Heat oil on high heat. Make 3 slits to the side of the shanks through the fat to prevent curling when searing. Salt both sides of your beef shanks. Sear shanks until golden on each side. About 60 seconds each side. Do each shank at a time to not overcrowd pot. Place meat on a plate off to the side..
3. Turn heat down to medium high. Add onions, garlic, bell peppers, celery, carrots to the same pot used for meat. Do not change out oil. All the flavor is there. Cook for a couple minutes til softened. I would salt this portion as well so all layers of the dish have seasoning. Add your oregano, pepper and paprika as well..
4. Add tomatoe paste and stir into veggies. Add wine to deglaze the pot making sure to scrape all the bits from the bottom. Cook for about 2 min until alcohol has cooked off..
5. Place meat back into Dutch oven including all the juices on the plate. Add beef stock to pot..
6. Cover with lid and cook in oven for 2 hours on 335°F. After 2 hours, raise temp to 350 and take lid off. Continue to cook for another 30 min to evaporate some of the braising liquid..
7. When complete, take each shank out onto a cutting board. Remove the bone and any fat on the sides. Chop the meat into 1/2 inch pieces or simply shred with your fingers. It will be so soft!.
8. With a hand blender, tilt Dutch oven and blend the braising liquid inside the pot. Make sure to pulse so you can leave it a bit chunky. No baby food here. Think rustic!.
9. Add meat back into pot, stir, taste, adjust seasoning if needed. Serve over your favorite pasta. Make sure there are plenty of openings or curves in your pasta choice to absorb all the ragù. Spaghetti won't work for this one..
10. If you really like it saucy use less pasta. If you like it to just coat the pasta then use more. It's up to you! I recommend tossing the pasta with the ragù. This way the flavors will penetrate into the pasta..
11. Grate some fresh parmesan over the top for a final touch!.

Add remaining ingredients, including Kitchen Basics® Original Beef Stock, to create a fragrant sauce. Braise beef in the oven until it is fork-tender. This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great I used one pound of beef stew meat (pork was not on sale this week but stew meat was) that I tenderized the heck UGC Reviews Modal. Reviews for: Photos of Braised Pork Ragu. Usually braising involves large cuts of tougher meat—bottom round, also known as rump roast, is a popular option.