Pioneer Woman Beef Ragu Recipe

The Best Slow Simmered Beef Ragu Mom's Dinner

WEBNov 25, 2020 · Deglaze the bottom of the pot with the red wine. Add in the tomatoes, water sugar, bay leaf, balsamic and water give it a stir. Add …

1. In a large heavy bottom pot, like a Le Crueset or Lodge cast iron pot, warm the olive oil over medium heat. Brown the chunks of beef on two sides. Then set the beef on clean plate.
2. Lower heat to medium low, add the onions to the pot and saute for about 10-15 minutes until they are softened. Add the tomato paste, garlic, dried basil, fennel seeds, all spice and red pepper flakes. Warm through for about 2-3 minutes.
3. Deglaze the pot by pouring in the cup of red wine. Scrape up any browned bits for the bottom of the pot.
4. Add the canned tomatoes, water, sugar, bay leaf and balsamic. Give it a good stir and then add the beef back to the pot. Bring to a boil over medium high heat.

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Slow Cooked Shredded Beef Ragu Pasta RecipeTin Eats

WEBJul 3, 2017 · Bring a very large pot of water with 1 tbsp of salt to the boil. Add pasta and cook for 1 minute less than the recommended cooking …

1. Pat beef dry and sprinkle with salt and pepper
2. Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
3. Turn stove down to medium low and add remaining 2 tbsp of olive oil.
4. Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

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