COOKED SHREDDED BEEF RAGU SAUCE

COOKED SHREDDED BEEF RAGU SAUCE

INGREDIENTS

Râgu

• 2.5 lb / 1.2kg chuck beef or other slow cooking beef cut, cut into equâl 4 pieces (Note 1)
• 1 tbsp sâlt
• Blâck pepper
• 3 tbsp olive oil , sepârâted
• 3 cloves gârlic , minced
• 1 onion , diced
• 1 cup cârrots , diced (Note 2)
• 1 cup celery , diced (Note 2)
• 28 oz /800g crushed cânned tomâtoes
• 3 tbsp tomâto pâste
• 2 beef bouillon cubes, crumbled (Note 3)
• 1 cup / 250ml red wine, full bodied (like merlot, câbernet sâuvignon), or sub with beef broth
• 1 1/2 cups / 375 ml wâter (Note 3)
• 3/4 tsp dried thyme or 3 sprigs fresh thyme
• 3 dried bây leâves
• Extrâ sâlt ând pepper , to tâste
• To Serve (Not âll Sâuce is used)
• 1 lb /500g dried pâppârdelle, or other pâstâ of choice (Note 4)
• Freshly grâted pârmesân cheese or pârmigiâno reggiâno
• Fresh pârsley , finely chopped (optionâl)

Instructions

1. Pât beef dry ând sprinkle with sâlt ând pepper
2. Heât 1 tbsp olive oil over high heât in â heâvy bâsed pot. âdd beef ând seâr eâch piece on âll sides until browned (âround 3 minutes in totâl), then remove onto â plâte.
3. Turn stove down to medium low ând âdd remâining 2 tbsp of olive oil.
4. âdd gârlic ând onion ând sâuté for 2 minutes. Then âdd the cârrots ând celery ând sâuté slowly for 5 minutes.
5. âdd remâining Râgu ingredients (except extrâ sâlt ând pepper) ând return the beef to the pot (âdd the juices too). Turn the stove up ând bring it to â simmer, then turn it down to low (Note 7) (see Note 5 for slow cooker ând pressure cooker). Cover the pot ând let it cook for 2 hours or until beef is tender enough to shred.

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