Basics: ragu
The Italian classic that will please every crowd on all occasions.
Tools
Ingredients
Serving
3
onions
2 stalks
celery
5
carrots
1 kg
beef chuck
1 tsp
salt
1 tsp
pepper
5 tbsp
olive oil
70 g
tomato paste
800 g
crushed tomatoes
250 ml
red wine
250 ml
vegetable stock
1
bouquet garni
Step by step
Peel the onions and carrots. Fit the Food Processor with a Dicing Disk and turn the speed to 1. Feed the onion, celery and carrots through the feeding tube to dice.
Season the meat with pepper and salt. Heat 2 tablespoons of olive oil and sear the chuck beef until browned. Transfer the meat to a plate.
Heat the remaining olive oil. Saute the cubed vegetables for 5 minutes. Return the beef to the Dutch oven and add the tomato paste, canned tomatoes, red wine, vegetable stock, garlic cloves and the bouquet garni. Put the lid on the pot and simmer for 1 hour.
Take the beef out from the sauce and shred with a fork. Return the shredded beef to the sauce and simmer without a lid for 30 more minutes.
Serve with pasta and grated Parmesan.