beef ragù

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Keeping the integrity of the method intact, this is a perfect meat sauce to serve over pasta, spoon into a bun sloppy joe-style or even serve in a dish nacho-style. First, understand the method – it starts with mirepoix – the classic combo of onion, carrot & celery, and then ground meat – pork, beef, veal, even chicken livers or sausage, alone or in combination. Then the wet stuff – canned tomatoes, wine & broth set to a long slow simmer with warm milk finishing it off.

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Time does the rest – the secret that all those of Italian descent have known since meeting their first ragù – it’s time, that renders an award-winning pot of ragù. So thanks to your food processor, a big pot and a long slow simmer, a gloriously legit ragù is yours for the taking, and will give the classic ragù Bolognese a run for its money – and that ain’t no bologna!

click here to jump down to the beef ragù recipe

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1. Get the 3 musketeers plus garlic in your food processor.

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2. And give ’em a good pulse.

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3. Heat a large pot over medium-high, swirl with olive oil, add the finely diced triumvirate, plus garlic, and sauté 5-10 minutes.

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4. Add the ground beef – it could be any combo of ground meat you like.

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5. I use a potato masher to break up the meat and move it around – works great.

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6. Keep moving it around until it’s cooked through.

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7. Now for the wet stuff.

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8. Down goes the can of diced tomatoes and again, I use the potato masher to break them down further.

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9. ‘Til it looks like this.

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10. Red wine is next.

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11. Then the broth.

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12. Give it a good stir and turn up the heat.

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13. Bring the mixture to a boil before turning it down to a low simmer.

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14. Let it simmer uncovered for a couple of hours, stirring occasionally.

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15. After a couple of hours, you can see the depth of flavour – and now it’s time for the secret ingredient.

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16. Hot milk – simply heat in the microwave for 30-40 seconds. Whole milk is best but use what you prefer – and for those with dairy issues – use rice, almond or soy, just make sure it’s unsweetened

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17. Down goes the hot milk and simmer for an additional 20-30 minutes.

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18. And there you have your finished ragù – do you see how it’s “light” in texture – that’s a classic ragù.

fusilli pasta

19. Cook up some pasta – tagliatelle is traditional but any pasta will work despite what the purists say.

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20. Pile a little pasta in a shallow bowl, spoon on some sauce and get ready to be speechless for at least as long as it takes for you to finish what’s in the bowl and go back for seconds!

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21. See the pool of glorious juices, that’s what you’re looking for and that’s what I mean by “light” – they will be slowly absorbed by the pasta, along with a little help from some rustic bread!

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22. Serve with a drizzle of olive oil & a sprinkle of cayenne pepper or paprika – buon appetito!

 

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