Beef Ragu

A slow-cooked ragu is a versatile kitchen staple, perfect for pairing with your favorite pasta and a sprinkle of Parmesan or as the base for a delicious homemade lasagne. While the AGA simmering oven is ideal for this dish, you can also prepare it on the hotplate or hob.

Beef Ragu

Serves 4

1 tbsp olive oil

1 large onion, diced

1 celery stick, finely diced

2 garlic cloves, crushed

1 carrot, grated

2tbsp tomato purée

500g minced beef

65g diced pancetta (optional)

100ml red wine

200ml beef stock

400g can chopped tomatoes

Salt and black pepper, as needed

1 tsp sugar

6 sprigs fresh thyme

6 sprigs fresh rosemary

Preparation Time: 10 minutes. Cooking Time: 1 hour 15 minutes.

1. Heat the oil in a heavy-based saucepan on the boiling plate, hotplate on boiling setting or induction on high.

2. Add the onion and celery and fry gently for 5 minutes until they begin to soften.

3. Stir in the garlic and carrot and cook for a further minute, stirring constantly.

4. Continue stirring and add the tomato puree and cook for a further minute.

5. Add the minced beef and pancetta, if using, and fry for approximately 3 minutes until browning. 

6. Stir in the red wine, followed by the stock, tomatoes, salt, pepper, sugar, thyme and rosemary.

7. Bring to the boil and cover with a lid.

8. Continue to simmer on the hotplate or in the oven. HOTPLATE: simmering plate or setting or induction on medium. CAST OVE:N on the floor grid set on the floor of the simmering oven or oven on B1. FAN OVEN: preheated to B1/100oC/400oF. Cook for at least an hour.  

9. Place on the boiling plate or increase the heat for about 10 minutes to reduce the liquid, if desired.

10. Remove the herb stalks and season to taste.

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