Tuesday, 16 October 2012


This is my version of a bolognese sauce, which is more of a ragu. It can be used as a traditional bolognese sauce over pasta or in a lasagne, or served with a soft and creamy polenta.

1 tbs grapeseed oil
2 onion finely diced
4 garlic cloves smashed
1 carrot finely sliced
1 celery stick finely diced
500g stewing beef (chuck, gravy, blade, skirt or brisket)
250 mls red wine (merlot)
250 mls homemade beef stock
2 cans diced tomatoes
seasoning to taste

saute onions, garlic, carrot and celery until soft and tender. remove from pan and fry seasoned beef until a golden crust forms. Remove from pan and deglaze with wine. Once the wine has reduced by half return meat to pan as well as sauted vegetables, then add stock and tomatoes. Simmer for a few hours or until meat is falling apart. Remove meat from pan and reduce sauce which meat is cool to touch. Shred meat and return to pan and serve as desired.

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