Beef Stout Ragu
Yeild
TBC
Time & temp
2 hrs cook
Ingredients
- 2x brown onions, diced
- 7x garlic bulb, peeled
- 3x bay leaf
- Rosemary (5 sticks)
- Thyme bunch
- 750g diced chuck steak
- 1x dark beer can/bottle (oatmeal stout)
- 70g tomato paste
- 1 x punnet cherry tomatos
- 1 x tin crushed tomatos
- 2x carrots, diced
- 4x celery sticks, diced
- 1x pack of spiral pasta
- 400g fresh riccotta
- olive oil
- 1x basil bunch
- salt & pepper
Method
- Brown onions with garlic and herbs (not basil)
- Add beef and seal
- Pour in stout, tinned tomatoes and add halved cherry tomatoes
- Add tomatoe paste and simmer for 2 hours until meat is tender
- With an hour to go add carrots and celery and continue to simmer for 60 mins
- With an 45 mins to go, squash the ricotta into a lined baking disk and bake for 20 mins until golden
- Serve ragu on pasta garnish with crumbled baked ricotta and torn fresh basil leaves
Notes and tips
n/a