Classic Beef Ragu Recipe

Classic Beef Ragu By @coxys_kitchen

Beef Ragu, or Bolognese as it’s more commonly known, is one of the UK’s most popular pasta dishes and it’s easy to understand why. It’s where a rich beefy, tomatoey sauce, meets silky strands of pasta to create a harmony of flavours and textures that both kids and adults approve of.

It might be a surprise to know that the most authentic recipes use white wine and not red, with the addition of milk added at the end to give the sauce a velvety finish.

The secret of course is to cook your Beef Ragu low and slow, using the best ingredients you can get your hands on; not forgetting the quality of the pasta too.

Classic Beef Ragu – it’s been a family fave for time and that’s exactly how it should be!

Serves 4

Prep time: 15 minutes

Cooking time: 2-3 hours

INGREDIENTS:

  • 350g pappardelle, tagliatelle or linguine
  • 50g smoked pancetta lardons
  • 1 stick of celery, finely chopped
  • ½ red onion, finely chopped
  • 1 small carrot, finely chopped
  • 500g beef mince
  • 80g tomato purée
  • 1 large bay leaf
  • 1 beef stock pot or cube
  • 150ml good quality white wine
  • Salt and ground black pepper
  • A dash of milk (optional)
  • Freshly grated parmesan or pecorino to serve

METHOD:

  1. In a large sauté pan, fry the pancetta lardons on a medium heat until they start to crisp up. Remove with a slotted spoon and set aside

  2. Use the oil released from the pancetta to cook the celery, onion and carrot and sweat on a low heat with the lid on for 5-10 minutes until soft. Stir halfway through and add a splash of water if the mixture is sticking

  3. Add the beef mince and cook on a medium heat until browned all over. Add the cooked pancetta lardons back to the pan, then stir in the wine and cook for a few minutes to let the alcohol burn off

  4. Add the tomato purée, beef stock pot (or crumble in the stock cube) and bay leaf and pour in 300ml of boiling water. Stir until everything is combined, then season with salt and freshly ground black pepper
    NOTE: Try not to over season with salt as Parmesan and Pecorino are both fairly salty; pecorino more so

  5. Cook the ragu on a low heat with the lid on for 2-3 hours, stirring occasionally. The longer the better, but be careful not to let the mixture completely dry out

  6. When the ragu is almost done, cook the pasta according to packet instructions and reserve a cup of the pasta water before draining. Turn off the heat and if using, add a splash of milk to the ragu to give the sauce a velvety finish

  7. Add the drained pasta to the ragu, making sure that all the pasta is well coated. If necessary, add a splash of the reserved pasta water to loosen the mixture and create a silky finish

  8. Serve into warmed bowls, sprinkle with parmesan or pecorino and enjoy with a crisp green salad on the side
Beef Ragu


About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email [email protected]

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