I’m not the biggest fan of red meat. Growing up, it was a rare delicacy and my family seemed to enjoy fish a lot more. And as I grew older, I don’t really think it’s the healthiest option of protein, so I take it only about once or twice a week.
Because of this, for some reason, whenever I cook red meat at home I always make a big deal out of it. You know, to make it more ‘special’ since it’s just an occasional treat (like my Vietnamese steaks, which you can get the recipe for here). This time around, I decided to make a slow-cooked beef ragu. It’s called slow cooked because it was on the stove for more than an hour, folks. In my book that is considered an eternity in the kitchen. #workinggirlproblems
What I like the most about this dish is that it elevates the usual spaghetti Bologniese – vegetables cooked slowly so that they’re soft and becomes part of the rich tomato sauce, and the meat is cooked gently until it literally melts in your mouth. Eat it with some fresh pasta and it feels like an indulgent treat in your own home.
It’s definitely a recipe to try, even more so if you make a big batch out of it, so you can keep some in the freezer for those days where you’re too lazy to cook but still want good, comforting food.
This recipe makes for at least 4 servings with pasta.
What You Need:
250-300g steak, preferably with high marbling, cut into 1-inch cubes
½ heart of celery, chopped
2 red onions, chopped
2 carrots, chopped
2 cloves of garlic
½ tsp whole black peppercorns
Pasta of choice (I prefer fresh lasagne sheets, which I then cut into thick slices to make parpadelle)
What You Do: