Beef Ragu

This generous beef ragu works so that you can spend grow old at the table, not in the kitchen.

The ingredient of Beef Ragu

• 1 4 cup olive oil
• 1 3kg beef chuck steak cut into 5cm chunks
• 4 eschalots peeled roots intact halved
• 3 garlic cloves crushed
• 2 carrots thickly sliced
• 2 celery stalks thickly sliced
• 3 open thyme sprigs
• 2 lighthearted rosemary sprigs
• 2 dried bay leaves
• 1 cup dry red wine
• 2 tbsp mutti double concentrate tomato glue gum
• 2 x 400g cans diced tomatoes
• 1 cup massel beef stock
• 4 small red chillies halved lengthways

The Instruction of beef ragu

• heat oil in a large heavy based saucepan beyond medium heat season beef taking into account bearing in mind salt and pepper cook in 2 batches for 4 to 5 minutes or until browned all over transfer to a bowl
• grow eschalots garlic carrot and celery to pan cook for 3 minutes or until starting to brown ensue thyme rosemary and bay leaves cook for 1 to 2 minutes or until fragrant go to wine cook for 2 minutes or until edited by half return beef to pan mount up tomato paste tomatoes hoard and 1 1 2 cups chilly frosty water mass heat to high bring to the boil reduce heat to medium low cook covered for 2 hours or until beef is tender excite in chilli cook covered for 10 minutes season considering salt and pepper
• using tongs cut off surgically remove beef from sauce reserving sauce to facilitate approximately tagliatelle see related recipe in relation to shred beef further on serving

Nutritions of Beef Ragu

calories: 330 537 calories
calories: 17 grams fat
calories: 5 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 35 grams protein
calories: 101 milligrams cholesterol
calories: 253 13 milligrams sodium
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calories: nutritioninformation