Beef Chuck Ragù
When beef chuck simmers slowly in a rich sauce, the meat becomes tender, juicy and full of deep flavor. This recipe for beef chuck ragù gives you a hearty Itali…
Ingredienser
Instructions
Cut the beef chuck into large pieces. Heat butter and olive oil in a heavy pot over high heat, and brown the meat well on all sides. Set the meat aside.
Finely chop the onion, carrot, celery and garlic. Add the vegetables to the pot and cook over medium heat for about 5 minutes, until glossy and beginning to soften.
Return the meat to the pot and pour in the red wine. Let the wine reduce to about half.
Add the beef stock, tomato paste and bay leaves, and stir well. Bring to a boil and cover with a lid.
Let the ragù simmer gently for 3 to 4 hours, until the meat is very tender and pulls apart easily. Add a little more stock or water during cooking if the sauce becomes too thick.
Nutrition per serving
Energi ca. 356 kcal
Protein 26.2 g
Fett 22.9 g
Karbohydrater 6.4 g
Fiber 1.3 g
Sukker 2.8 g
Salt 3.1 g
Tips & tricks
Make a double batch and freeze it in smaller containers. Ragù is perfect to have ready for pasta, lasagna or filled pasta dishes, and a little extra pasta water makes the sauce easier to toss in when serving.
Did you know?
Beef chuck is ideal for ragù because the meat becomes tender and the sauce develops natural depth during long cooking. Vegetables, red wine and stock build a rich base that works especially well with pasta, lasagna and baked dishes. Long cooking makes the meat almost fall apart in the sauce.
