Recipe of Gordon Ramsay Slow cooked beef ragu

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, slow cooked beef ragu. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

And while this Slow Cooked Shredded Beef Ragu Sauce will be great with any type of pasta, the best pasta for a rich sauce like this ragu is pappardelle. This wide, flat pasta is especially great for this recipe because the shredded beef clings to the wide strands. This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious and comforting as I expected it to be. It's packed with juicy tomato and garlic flavor and tender shredded beef that swims in a little tomato gravy situation that is on point for.

Slow cooked beef ragu is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Slow cooked beef ragu is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have slow cooked beef ragu using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Slow cooked beef ragu:

1. Get 15 g porchini mushrooms (dried)
2. Prepare 2 carrots finely chopped
3. Get 1 onion finely chopped
4. Take 2 cloves garlic crushed
5. Make ready 100 g pancetta cubed
6. Prepare 1 sprig rosemary
7. Take 500 g stewing beef
8. Prepare 2 tbsp tomato puree
9. Take 75 ml red wine
10. Prepare 400 g chopped tomatoes
11. Take Pinch sugar
12. Prepare 150 ml beef stock
13. Take Good pinch chilli flakes

This Slow Cooker Beef Ragu recipe is easy to prep and simmered in the most delicious tomato sauce. Serve it over pasta, polenta, or whatever sounds good. ♥. Whew, October, you have been quite the ride so far. Beef cooked low and slow in the slow cooker makes a fantastic rich ragù sauce for pasta.

Instructions to make Slow cooked beef ragu:

1. Soak the mushrooms in 100ml warm water
2. Prep veg - finely chop onion, carrots, rosemary and crush garlic. Add a tbsp oil to a cast iron pan and sauté the veg and pancetta for 5 minutes
3. Turn up the heat and add the beef - cook for 5 minutes. Then add the tomato purée and chilli. Cook for another minute.
4. Add the wine, mushroom liquid, tomatoes, stock and porcini mushrooms. Bring to the boil, cover and simmer over a very low heat for 2 hours, stirring occasionally. If you can simmer it for longer, you should.
5. Once the beef is falling apart, it’s ready. Serve with pasta of your choice and a generous grating of Parmesan cheese.

Whew, October, you have been quite the ride so far. Beef cooked low and slow in the slow cooker makes a fantastic rich ragù sauce for pasta. Use two forks to shred the beef, then give it a good stir before serving. This slow cooker beef ragu has a delicious sauce that has chunky vegetables such as carrots and celery. As with any ragu, it goes perfect with a serving of pappardelle pasta.

So that’s going to wrap it up with this special food slow cooked beef ragu recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!