Slow-Simmer Ragù

A slow beef ragù with tender pieces of meat and a rich tomato sauce.

New cookbook version · Serves 6

Written to complete the family collection. This is a new version, not a recovered record of the original cook.

Ingredients

• 1 kg beef chuck, cut into 4 cm pieces
• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stick, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 200 ml red wine
• 800 g crushed tomatoes
• 300 ml beef stock
• 1 bay leaf
• 1 tsp dried oregano
• Salt and pepper
• 500 g pasta
• Parmesan, to serve

Method

1. Season beef and brown in oil in batches. Set aside.
2. Soften onion, carrot and celery for 8 minutes. Add garlic for 1 minute and tomato paste for 2 minutes.
3. Add wine and scrape the base. Reduce by half, then add tomatoes, stock, bay and oregano.
4. Return beef, cover partly and simmer very gently for 2½–3½ hours, stirring occasionally, until the meat shreds easily. Add water if it dries out.
5. Shred the beef into the sauce, remove bay and adjust seasoning. Simmer uncovered if necessary to thicken.
6. Cook pasta, reserve cooking water and toss with ragù until coated. Finish with Parmesan.