Italian beef ragu richly flavoured, once prepared slow cook and leave the oven to do the hard work!
January like no other month in the calendar is the one where we all seek comfort and warmth from our food. Short days and slow cooked meals making the perfect the dinner. A dish that is quick to pull together then left stewing in the oven. Nothing beats coming in from the cold to a kitchen warm with the smell of cooking.
Inspired by a dish my husband and I ate on our honeymoon in Venice. We sat enjoying this dish of gnocchi on a gloriously warm day in May! The pillows of gnocchi coated rather than swimming in sauce. We were sat aside a canal in Venice enjoying a very lazy day and the most glorious bowl of gnocchi I’ve ever eaten! Soft pillows of fresh gnocchi with a light coating of ragu sauce, just enough to give you the taste, but not so much as to overload the dish. I’ve often thought of that dish and wanted to recreate it. I believe the original we ate was using lamb as the base meat. I’ve used beef as that’s what my family like, this recipe would work with either.
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An Italian inspired slow cooked beef ragu, prepare quickly and leave the oven to do the hard work.
- 2 tbsp olive oil
- 200 g pancetta diced
- 2 large onions sliced
- 2 carrots sliced
- 2 sticks celery sliced
- 2 cloves garlic crushed
- 5 chestnut mushrooms sliced
- 200 ml white wine
- large bunch flat leaf parsley chopped
- 2 bay leaves
- 1 dsp dried oregano
- 750 g beef brisket or similar cut for slow braising
- 2 x 400g tins plum tomatoes
- 200 ml beef stock
- salt & pepper
Heat the olive oil, over a medium heat, in a large oven proof casserole and add the diced pancetta and saute until crispy.
Add the onion, carrot and celery to the pan and sauté gently for 5 minutes to soften, but not colour.
Add the garlic and mushrooms to the pan and stir for a minute, before adding the white wine to deglaze the pan. Add in all the remaining ingredients to the casserole, season well with salt and pepper, stir well to combine and cover with a tight fitting lid.
Place the casserole in a preheated oven at 140CFan and cook for 4-5 hours. Stir the ragu throughout the cook to ensure it does not stick. The stew is cooked when the meat is tender and falling apart.
Delicious served with gnocchi, you want the ragu to coat the pillows of gnocchi, rather than sitting in large chunks on top.
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