Beef ragu with rosemary and porcini

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

I know i say this all the time, but make a big batch of this, it’s great with pasta and as a pie filling. It freezes well also.

If you don’t want to use the potato topping, omit those steps in the method.

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Ingredients

  • 1kg chuck beef or you can use shin- cut into 4cm pieces
  • 2-3 sprigs rosemary
  • 1 large carrot - finely diced
  • 1 stalk celery - finely diced
  • 1 large brown onion - finely diced
  • 3 cloves garlic - finely chopped
  • About 8 button mushrooms - sliced
  • About 8-10 dried porcini mushrooms - soaked in boiling water for about 10 minutes
  • 1 cup red wine
  • 1 can chopped tomatoes
  • 2 cups beef stock
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 teaspoon raw sugar
  • S & P
  • 1 large sweet potato- peeled
  • 2 med potatoes- peeled
  • 1/2 cup parmesan cheese

Instructions

  • 1. Season your meat well and brown it off in a large pot.
  • 2. Soak your porcini mushrooms in hot water
  • 3. To your pot add your onion, garlic, carrot and celery and sautee until softened
  • 4. Add your wine and de-glaze the pan
  • 5. Put your meat back into the pot. On a med heat add your wine, tomatoes, rosemary and bay leaf. Stir well
  • 6. Add 1 cup of your beef stock. Reserve the rest for later in the cooking process
  • 7. Add your mushrooms and porcini
  • 8. Add your sugar and tomato paste - stir well
  • 9. Season with plenty of salt and pepper.
  • 10. Turn the heat down to a simmer and cook gently for 2 hours with out a lid. Topping up your liquid with the beef stock if you need.
  • 11. Your ragu will be ready when the sauce has reduced and your meat can be pulled apart
  • 12. With a mandolin finely slice your peeled potatoes.
  • 13. In a square baking dish, fill with your ragu
  • 14. Lay your potatoes across the top so that they over lap.
  • 15. Bake in a hot oven for a further 30 minutes or until the potatoes are cooked an crisp - sprinkle your parmesan across the top for the last 10 minutes

Instructions

  • 1. Season your meat well and brown it off in a large pot.
  • 2. Soak your porcini mushrooms in hot water
  • 3. To your pot add your onion, garlic, carrot and celery and sautee until softened
  • 4. Add your wine and de-glaze the pan
  • 5. Put your meat back into the pot. On a med heat add your wine, tomatoes, rosemary and bay leaf. Stir well
  • 6. Add 1 cup of your beef stock. Reserve the rest for later in the cooking process
  • 7. Add your mushrooms and porcini
  • 8. Add your sugar and tomato paste - stir well
  • 9. Season with plenty of salt and pepper.
  • 10. Turn the heat down to a simmer and cook gently for 2 hours with out a lid. Topping up your liquid with the beef stock if you need.
  • 11. Your ragu will be ready when the sauce has reduced and your meat can be pulled apart
  • 12. With a mandolin finely slice your peeled potatoes.
  • 13. In a square baking dish, fill with your ragu
  • 14. Lay your potatoes across the top so that they over lap.
  • 15. Bake in a hot oven for a further 30 minutes or until the potatoes are cooked an crisp - sprinkle your parmesan across the top for the last 10 minutes

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The Seasonal Table