You can make a really rich ragu with relatively little ingredients – just a bit of patience and timing.
Submitted by Jem Natividad,
You can make a really rich ragu with relatively little ingredients - just a bit of patience and timing.
- 1kg porterhouse roast beef
- 1 red capsicum, chopped roughly
- 1 bunch of shallots, chopped roughly
- 5 cloves garlic (I squash it with a knife and give it a once through slice)
- 1 bunch parsley, chopped roughly (including stalks)
- A handful of mushrooms, roughly chopped
- 4-6 fresh bay leaves
- A few stalks of thyme
- 4-6 tbsps tomato paste
- 1 can of tomato
- 1 glass of white wine (I used a cheap bottle of sauvignon blanc)
- 1 cup of hot chicken stock
- A little bit of cooking oil
- Salt & pepper
- A little bit of sugar
- Use the brown / sear function on your slow cooker (if you don't have a slow cooker, do this is a pan on the stove). Brown your piece of roast thoroughly in a little bit of cooking oil, until you develop a nice crust. Season liberally on the exposed side as you brown. Set aside while you prepare your soffrito.
- Saute your shallots, garlic, and capsicum in the meat's juices. Once that begins to soften nicely, add your mushrooms, bay leaves, 3/4 of your parsley (from the stalk up - leave 1/4 of the leaves for later), and saute for a few more minutes
- Create a little crater in the middle of your soffrito, and rest your meat in it
- Add your tomato paste, wine, and can of tomatoes around your meat, and season with salt & pepper to taste
- Slow cook for about 4-5 hours on low
- Remove your meat from the slow cooker, and using two forks, shred the meat
- Return back to the slow cooker, add some sugar and season further to taste, and cook covered for another hour or so
- Stir in the remainder of your parsley prior to serving
- Serve with pasta, polenta, potatoes, bread.. whatever starch you're up for
- (Photograph is served with pappardelle pasta and Parmesan)
- You can do this with lamb, goat, and most other red meats (wouldn't recommend for anything too lean like kangaroo though)
- If you don't like using wine, use a nice chicken broth and add in a dash of vinegar or lemon
Tried this recipe?Let us know how it was!