This slow cooked ragu has become one of my favourite dishes. I love the meal itself especially on a cold night but truly enjoy knowing it is cooking away for a few hours.
It is good for a dinner party because once it is in the oven, it can be forgotten about until time to serve.
1 tbsp, Olive or vegetable oil
500g of beef, cubed
250g chestnut mushrooms, diced
1 large onion, diced
1 large or 2 medium carrots, diced
1 rib celery, diced
1 tbsp each of Thyme and Rosemary, chopped
150 ml, red wine
2, 400g tins chopped tomatoes
200 ml, beef stock
Preheat oven to 170 degrees.
Heat oil in cast iron or heavy pan large enough to hold ragu. Brown beef on both sides and then remove from pan. Add mushrooms, onion, carrots, celery and herbs and allow to cook until soft (10 minutes).
Add wine and cook down for 5 minutes which will allow the wine to release the brown bits from the bottom of the pan. At tomatoes and half of stock and continue to cook for about 5-10 minutes.
Cover dish and put in oven for 2-2.5 hours checking every 30 minutes, adding remaining beef stock, as necessary.
After a couple of hours, ragu should be thick and rich. Beef should shred with slight encouragement using the back of a spoon or by pulling apart using 2 forks.
Add ragu over cooked, hot pasta or polenta. Serve and enjoy.
After a bit of discussion, we paired with a 2009 Chianti from Castello Romitorio which turned out to be a lovely pairing.