ESTATE RECIPE
Slow Tomato & Beef Ragù
A deep, long-cooked ragù for pasta, polenta or a cold evening.- Time
- 3 hours
- Serves
- Serves 6
WHAT YOU’LL NEED
Ingredients.
- 1 kg beef chuck, diced
- 2 onions
- 2 carrots
- 3 garlic cloves
- 800 g crushed tomato
- 250 ml red wine
NOW COOK
Method.
- 01
Brown beef deeply in batches and set aside.
- 02
Soften onion, carrot and garlic, then add tomato, wine and beef.
- 03
Cover and simmer very gently for 2½ hours until the meat yields. Season and serve with pasta.