#beef ragu

[scr4n]

Pappardelle with slow-cooked beef ragù topped with parmesan 🇮🇹🍝

[delicious-in-kitchen]

Braised Beef Ragu with Parmesan Polenta by Modern Honey

[wmelia]

It was v special for me to see a new ghibli movie in cinema like this, I grew up always loving these films and the newest was beautiful too

I went with my partner for the sub and then watched it again but in dub whilst he was working

Obv we got food before seeing it too, beef ragu and a pizza

[slowlycooking]

Easy Slow Cooker Beef Ragu Recipe

Try this simple and flavorful slow cooker beef ragu recipe. It's easy to prepare and perfect for a hearty family meal.

[daily-deliciousness]

Maple stout beef ragu (with brown butter ravioli)

[dessert-foodi-li-cious]

Tagliatelle

- 24-hour beef ragu and Parmigiano

[plateupaustralia]

Tonight home cooked dinner - Beef Raghu with Rigatoni Pasta.

[allwayshungry]

Braised Beef Ragu over Cheesy Polenta

Servings: 6

Ingredients

Braised Beef Ragu

2½ tbs extra-virgin olive oil

3 pounds chuck roast

1 medium onion diced

2 medium carrots, peeled and diced

2 medium celery stalks, trimmed and diced

4 garlic cloves, thinly sliced

1½ tbs minced oregano

3½ tbs tomato paste

1 tbs balsamic vinegar

1 cup beef broth

1 (28 ounces) can crushed tomatoes

1 (14-ounce can) diced tomatoes

1 bunch basil leaves, minced (plus more for garnish)

cheesy polenta

8 cups water

2 cups dry polenta

5 tbs unsalted butter

1½ cups shredded gruyere

salt and pepper to taste

grated Parmesan cheese for garnish

Instructions

Beef Ragu

Season chuck roast all over with salt and pepper. Pour 1 tablespoon oil in a large, Dutch oven over medium-high heat. Add beef to Dutch oven and sear on each side for 5minutes. Remove from pot and set aside. Add remaining oil to Dutch oven followed by onions, carrots, and celery and saute for 4-5 minutes. Add the garlic and saute for another 2 minutes. Season with salt and pepper.

Stir oregano into the mixture and saute for 1 minute. Add tomato paste and vinegar to the mixture and stir together. Deglaze the pot with broth, scraping up any brown bits from the bottom of the pot.

Stir in crushed tomatoes, diced tomatoes, and basil leaves. Add beef back into the pot and reduce heat to medium-low to low.

Cover and (barely) simmer for 3 to 3 1/2 hours or until beef is for tender and falling apart. Shred beef with 2 forks and stir into sauce until evenly combined. Season with salt and pepper to taste.

Polenta

Pour water into a saucepan and place over medium-high heat. Season with salt and pepper.

Bring water to a boil and whisk in the polenta in a slow and steady stream until fully combined.

Lower heat to medium and simmer for 30 to 40 minutes, while constantly stirring, or until the mixture thickens (to a porridge consistency). Remove polenta from heat and stir in the butter and shredded gruyere a little at a time, until the mixture is creamy and smooth. Season with salt and pepper to taste.