Beef ragu
Ingredients
- 2 tbsp olive oil
- 1.5 lbs ground chuck, cut into large chunks
- 1 red onion peeled and diced
- 4 cloves of garlic, peeled
- 3 sprigs rosemary
- 3 tbsp tomato paste, divided
- 1 (28 oz.) can of diced tomatoes, undrained
- 2 cups of beef, chicken or turkey stock (*preferably homemade)
- 1 parmesan rind (*I freeze all of my parmesan rinds for this purpose)
Instructions
- Remove meat from the fridge 30 minutes prior to cooking. Once cut into chunks, season all sides with salt and freshly ground pepper.
- Preheat the oven to 300 F.
Add the olive oil to a heavy bottomed/oven safe pot, over medium heat. Add the meat and brown on both sides (3 mins per side). Once browned, remove and set to the side.
Add the onion, garlic, rosemary, 1 teaspoon of salt and two tablespoons of the tomato paste to the pot and stir to combine. Allow to thicken slightly, about two minutes. Return the meat to the pot and pour tomatoes over the top of the meat. Stir and then add the stock.
- Cover the pot and put in the oven for 2 hours.
Remove the pot from the oven and increase the oven temperature to 350 F. Add remainder of the tomato paste to the pot and parmesan rind. Cook for an additional 35-40 minutes.Remove from the oven and allow to cool for 15-20 minutes. Remove the parmesan rind from the sauce and discard. Remove the rosemary stems and discard. Puree sauce with an immersion blend until desired consistency is reached (you can also do this with potato masher if you do not have an immersion blender). Add salt to taste.
- Best served with tagliatelle pasta and lots of fresh parm.