Claire’s famous 5-hour slow cooked Beef Ragu Recipe
We are very lucky and grateful for the successful year we have had since opening our new cooking school and I think we can safely say we owe a lot of that success thanks to Claire’s incredible Ragu recipe which has been thoroughly enjoyed by many of you over the last year in our kitchen. After many many requests, we finally forced Claire to write down the recipe and here it is –
Ragu recipe
Serves 10-12 generously
400gr Beef Shin, in 2cm cubes
600gr Beef Short Rib, cut off the bone and in 2cm cubes. Keep the bones
350gr Carrots, peeled and in 2cm cubes
350gr Onions peeled and in 2cm cubes
200gr Celery, in 2cm cubes
500ml Red wine, nothing fancy needed, just a dry red
500ml Full Fat Milk (makes the Ragu creamy and balances the acidity of the tomato and wine)
500ml Tomato Passata (recommend the plain Mutti one)
1 Large Parmesan Rind if you have it
Salt, Pepper and Olive oil
Method
Season all the meat with salt and pepper.
Heat some olive oil in a large pot (big enough to fit all your ingredients) and brown the meat in batches until nicely seared.
Whilst the meat is browning, blitz all the vegetables in a food processor until they are bread crumb size.
Once all the meat is seared, return it to the pot with all the vegetables, season with salt and cook covered for 20-30 minutes, stirring every so often until the vegetables are soft.
Add the wine, passata, milk, short rib bones and parmesan and leave to cook covered, stirring every so often. This will need to cook for at least 4-5 hours, until the meat falls apart.
As it’s cooking, taste the sauce and add milk, wine or passata as necessary. If it’s too acidic add more milk, if it’s missing a bit of flavor add more wine and tomato.
Once the meat is tender, reduce the liquid down until you have the consistency of ragu.
Once cooked, I let the ragu cool down completely and then I pull the meat apart and get rid of any gelatinous/ nervy bits. This step is not essential but does make it better.
When you are ready to serve, heat the ragu whilst your pasta is boiling.
Add the pasta, when cooked with a good handful of grated parmesan and some pasta water.
Mix well and serve immediately.
Family Secrets
You can swap the beef for duck legs, wild boar, pork or venison shoulder.
This recipe takes a long time to cook, so we recommend making a big batch and freezing.
As with any Stew, this will taste even better after spending two days in the fridge.
