Beef Ragu

Spicy, smokey beef ragu I made this recipe from A Basket by the Door last week, and gosh it was good. I'd forgotten how yum. So thought I'd share it again here. This ragu is layer upon layer of flavour, all cooked long and slow in a low oven. It freezes really well and would be a great thing to make and give someone for a ready meal. I love it with soft polenta but it would also be great served with potato mash or even with a guacamole, tortillas and some pickles.

Updated at: Thu, 17 Aug 2023 02:46:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories550.1 kcal (28%)

Total Fat24.8 g (35%)

Carbs22.8 g (9%)

Sugars13.1 g (15%)

Protein50.2 g (100%)

Sodium1092.1 mg (55%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2onions

peeled and finely chopped

4 clovesgarlic

peeled and finely chopped

1 tspthyme leaves

2chorizo

very finely chopped, I give mine a whizz in the food processor

800gbeef chuck steak

or another slow-cooking cut, chopped into small pieces, your butcher should be ok to do this, otherwise just use mince

1 cupred wine

full-bodied

4Adobo Chipotle Peppers

roughly chopped, you can usually find these in the Mexican-y section of the supermarket

1 Tbspbrown sugar

1 Tbspbalsamic vinegar

1 tspsalt

tomato paste

2 x 400gtins whole tomatoes

Instructions

Step 1

Preheat oven to 140C. Heat the olive oil in a large pan with a heavy base on medium heat. Add the onions, garlic and thyme and cook for about 10 minutes. Add the chorizo, turn the heat up to high and cook for another few minutes. Now goes in the beef, and cook for a few more minutes still. Pour in the wine, let it bubble down, and reduce somewhat, then the puree, chipotle tomatoes, tinned tomatoes, and brown sugar.

Step 2

Stir well, then place the pan in the oven for four hours, by which time it will be a rich, deeply flavoured pot of goodness. Serve with polenta and a green salad.

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