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Before you jump to Slow Cooked Beef Ragu recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.
Almost every single “get healthy” and “weight loss” posting you go through will tell you to skip the drive through and make all of your meals yourself. This is literally very true. From time to time, though, the last thing you need is to have to prepare an evening meal from scratch. Sometimes you just would like to reach the drive through on the way home and call it a day. There is zero reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because many of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is how you can eat healthfully when you visit the drive through.
Go with the side dishes. Not so long ago, the only real side dish item available at a fast food restaurant was French fries. Now just about all of the popular fast food places have expanded their menus. Now quite a few of them offer you salads. You could also choose Chili. Baked potatoes may also be ordered. You can pick fruit. There are a lot of alternatives that don’t involve eating one thing deep fried. Instead of the pre-determined “meal deals” aim to create a meal from side dishes. You’ll keep calorie and fatty food count very low and stay away from time and effort.
Standard logic tells us that one positive way to get healthy and lose weight is to skip the drive through and to remove fast food restaurants from your thoughts. While, for the most part, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need most is just to have someone else do the cooking. When you want healthful menu items, you do not have to feel guilty about visiting the drive through.
We hope you got insight from reading it, now let’s go back to slow cooked beef ragu recipe. To make slow cooked beef ragu you only need 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Slow Cooked Beef Ragu:
- Provide 250-300 g quality Aberdeen Angus diced beef,
- You need 2 carrots, diced into small cubes,
- Provide 2 sticks celery chopped finely,
- Provide 1 red onion, diced finely,
- Provide 210 g tinned cherry tomatoes, (1/2 tin),
- Provide 1 heaped tbsp tomato pureé paste,
- You need 1 quality beef stock cube,
- You need 3 large cloves garlic, minced,
- Provide 1 couple of sprigs of fresh Thyme, or 2 tsp dried,
- Take 1 tsp dried basil,
- Provide 1 tsp dried oregano,
- Prepare 1 tsp organic honey,
- You need 1 tsp (heaped), quality cocoa powder,
- Take 1 tbsp balsamic vinegar,
- Use 1 good glug of red wine,
- You need 1.5 tbsp cooking oil for frying,
- Use Salt and pepper to season
- Provide To serve:
- Take Grated parmesan (optional)
- Provide Papperdelle or tagliatelle pasta
Steps to make Slow Cooked Beef Ragu:
- Add a medium to large saucepan (one with a lid available), to a hob on a high heat. Add the cooking oil. Once warm add the onions and fry for 1-2 minutes until they begin to soften. Add the celery and carrots. Season well with salt and pepper. Fry whilst occasionally stirring for a few minutes.
- Next add in the diced beef. Stir and combine with the veg. Fry until browned off on all sides. Turn the heat down to medium. Add the minced garlic, and tomato paste plus the red wine. Stir together with the beef until it's nicely coated. simmer for a minute or so to burn off the alcohol. Crumble in the beef stock cube and add the tinned cherry tomatoes.
- Allow to simmer for around 3-4 minutes. Next add the cocoa powder and balsamic vinegar. Stir it through until dissolved. The sauce should now look beautifully rich and brown in colour.
- Take a few sprigs of fresh Thyme and place on top of the mixture. Add the oregano and basil and stir through. Place on the lid of the saucepan and turn the hob heat down to low and bring to a gentle simmer.
- Allow to simmer on a very low heat for around 2 hours, returning to occasionally remove the lid and give it a stir. If the sauce reduces too much, simply add a few tbsp of water in to keep it from drying out, you'll probably need to do this every 30 mins or so.
- You'll know the Ragu is ready once the meat is so tender and succulent that it just falls apart when you touch it with a fork. Remove the sprigs of Thyme and discard. Keep warm over a very low heat while you prepare the pasta.
- I find Ragu is nice served with some thick papperdelle or tagliatelle, but you can opt for other types of pasta too if you'd like. Bring a large pan of salted water to a boil and prepare the pasta according to packet instructions or if making your own fresh pasta, begin to boil it now.
- Once ready, drain it off, season well with salt and a small drizzle of olive oil. Add the Ragu a spoon at a time to the pasta on top.
- Grate over a little parmasan to finish. Enjoy! :)
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