Beef shin and Barolo ragù

Updated at: Thu, 17 Aug 2023 13:02:23 GMT

Step 1

Heat olive oil in a large saucepan oven over medium-high heat. Brown the meat on all sides, about 5 minutes, working in batches if necessary. Once browned, set the beef aside.

Step 2

Reduce heat to medium. Add the onion and garlic to the same pot and sauté until fragrant and beginning to brown, about 2 minutes. Add the carrot and celery and sauté until the vegetables are softened, about 5 minutes. Deglaze with red wine and simmer until reduced by half, about 5 more minutes. Add the tomato puree along with the passata and cook for another few minutes.

Step 3

Add back the browned beef, along with beef stock and bay leaf. Bring the liquid to a simmer over medium-low heat. Cover and continue to simmer for 3 hours minimum, or until the beef is very tender.

Step 4

If the sauce is too liquidy at the end of the 3 hour cooking period, remove the beef and reduce the liquid over medium heat, until thickened.

Step 5

Pull the meat into chunks and stir through the sauce. Taste for seasoning and adjust salt and pepper if necessary.

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