Ingredients 1.200 gr beef (shoulder/chuck), cut into small portions 1/4 cup olive oil 2 carrots, finely chopped 1 large onion 1 tsp celery, finely chopped 1 clov. garlic, crushed 1 tbsp tomato paste 1-1/2 cup red wine 2 cup grated or finely chopped tomato 1 sprig thyme 1 sprig rosemary 1 bay leaf Salt Pepper A little parsley for serving Pappardelle or other wide pasta Kefalotyri for serving (finely grated) Equipment Oven-safe dish TAGS MEAT BEEF MAIN COURSES HOLIDAY MEALS NEW YEAR'S DAY SUNDAY LUNCH WHAT TO COOK TODAY Ingredients 1.200 gr beef (shoulder/chuck), cut into small portions 1/4 cup olive oil 2 carrots, finely chopped 1 large onion 1 tsp celery, finely chopped 1 clov. garlic, crushed 1 tbsp tomato paste 1-1/2 cup red wine 2 cup grated or finely chopped tomato 1 sprig thyme 1 sprig rosemary 1 bay leaf Salt Pepper A little parsley for serving Pappardelle or other wide pasta Kefalotyri for serving (finely grated) Video Instructions Dry the meat very well, place it in a bowl and drizzle with a little olive oil. Mix well so it’s evenly coated. Heat the pot over medium-high heat and brown the meat on all sides until it forms a crust. The searing is done in batches, so the oil temperature doesn’t drop. In the same pot, add the remaining olive oil and sauté the onion, carrot, and celery for 3-4 minutes. Add the tomato paste and crushed garlic and sauté for 1 more minute. Deglaze with the wine and let it reduce by half. Add the tomatoes and 1½ cups hot water, enough to cover the meat. Add the herbs. As soon as it comes to a boil, lower the heat and simmer for 1½ hours. With two forks, shred the meat into the sauce and continue cooking for another 30 minutes, until the meat is falling apart and the sauce has thickened. At the end, turn off the heat and let the ragù rest covered for 10 minutes. Serve with wide pasta, such as pappardelle or paccheri, sprinkle with finely chopped parsley and grated cheese. Enjoy immediately, while the sauce is still rich and juicy. RELATED ARTICLE Ανατομία μοσχαριού – Ποιο κομμάτι κάνει για κάθε φαγητό Tips Ragù is a luscious, rich meat-based sauce that’s cooked slowly and patiently until the meat melts in your mouth. The wine, tomato, and aromatic vegetables enhance the flavor and bind the sauce. Although the word ragout is French, ragù is a fundamental element of traditional southern Italian cuisine, where it’s typically prepared with beef, but also with other cuts of meat, such as pork or sausage. For beef ragu, we choose a cut from the shoulder. Chuck is ideal and recommended for slow cooking in sauce. Alternatively, use beef from the rump or neck. TAGS MEAT BEEF MAIN COURSES HOLIDAY MEALS NEW YEAR'S DAY SUNDAY LUNCH WHAT TO COOK TODAY
