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Beef ragout served on a plate
Beef ragout

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(3 ratings)
By Tom Kerridge
Magazine subscription – 5 issues for £5
Prep: 25 mins Cook: 3 hrs, 30 mins
More effort
Serves 6-8

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef
ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Freezable

Nutrition: Per serving

kcal396fat20gsaturates6gcarbs9gsugars8gfibre3gprotein34gsalt0.2g

Save to My Good Food

Print
Ingredients

1.2kg beef
Beef

shin, cut into chunks

4-5 tbsp olive oil
olive oil

2 onions
Onion

, finely chopped
3 carrots
Carrot

, finely chopped
4 celery
Celery

sticks, finely chopped

4 garlic
Garlic

cloves, sliced
3 tbsp tomato purée
400ml red wine
2 rosemary sprigs
2 bay leaves
2 x 400g cans chopped tomatoes
500ml beef stock
parmesan
Parmesan

, grated, and pappardelle (see 'Goes well with', below), to serve

Method
 Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp
oil in a flameproof casserole over a medium-high heat and brown the beef until
dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch.
Drain the beef in a colander to remove the fat while you cook the rest.

Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions,
carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-
medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine,
herbs, tomatoes and stock, season and bring to the boil, stir the beef back into
the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then
remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use
a fork to roughly shred the beef, and season. Serve now, or chill until serving –
it tastes better if made a day ahead.

When ready to serve, gently reheat the ragout over a medium heat. Cook the
pasta in a large pan of salted water for 3 mins, drain then tip into the ragout,
toss together with some of the parmesan and leave for 1 min. Ladle the pasta into
bowls, scatter over the remaining parmesan and serve.

Recipe from Good Food magazine, September 2019

BBC GoodFood Magazine
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