Beef Ragu
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1 rate
Preparation : 1 h 
Cooking : 3 h 
Total time : 4 h Rest : 0 min
7 people
1.5 kg blade of beef
2 onions, finely chopped
4 garlic cloves, minced
2 carrots, diced
2 celery sticks, diced
2 tbsp tomato paste
2 cans of crushed tomatoes
250 ml red wine
1 beef stock cube
2 sprigs fresh rosemary
0.5 g bay leaves
1 pinch salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Sear the beef by heating 2 tablespoons of olive oil in a cocotte over medium-high heat. SAUTÉ 04:00/AUTO/160°C. Turning after 2 minutes. Remove and set aside.
- 1.5 kg blade of beef
Sauté
04:00 / / 140°C
2
Add the onions, garlic, carrots, and celery. Cook until softened, SAUTÉ 07:00/AUTO/160°C.
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery sticks, diced
Sauté
07:00 / / 160°C
3
Add tomato paste, salt, pepper, tomatoes, stock cubes, red wine, water and bay. mix well with the spatula before adding the beef back in.
- 2 tbsp tomato paste
- 2 cans of crushed tomatoes
- 250 ml red wine
- 0.5 g bay leaves
- 1 pinch salt
- 1 pinch pepper
- 1 beef stock cube
4
Cover and cook SIMMERING 03:00h/AUTO/110°C. Until the beef is tender and shreds easily.
Simmering
03:00:00 / / 110°C
5
Remove the beef from the sauce and shred it using two forks. Return the shredded beef to the sauce, stir to combine and run SIMMERING 30:00/AUTO/110°C.
Simmering
30:00 / / 110°C
6
Serve over rice or pasta and top with Parmesan and fresh parsley.
