Dry Aged Rib Ragu


Oh my goodness this was good! Instead of using regular mince, I used coarsely chopped pieces of rib. Obviously this recipe would work well with regular mince, but if you want something with a little more flavour and texture then this is definitely worth a go. This recipe would be amazing on its own, with a hunk of bread, with pasta, in a Jacket potato, or you can turn it into a pasta bake like I did, by simply making a cheese sauce, under cooking the pasta by 4 minutes, adding extra cheese and baking for 20-30 minutes.

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INGREDIENTS

Serves 4-6

400g dry aged beef rib - chopped into 1cm pieces or mince

300g chestnut mushrooms chopped ⠀

3 red onions finely chopped ⠀

5 cloves crushed garlic ⠀

1 tin tomatoes or passata

1 tablespoon Worcester sauce

1 glass red wine

2 tablespoons balsamic vinegar

1 tablespoon tomato purée ⠀

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METHOD ⠀

Ragu

Sauté the onions in olive oil, slowly on a low heat for approximately 30 minutes until caramelised, but not burnt. This is worth doing as really adds flavour to the end sauce.⠀

Add the garlic for 2 minutes. Now add the beef, season and turn the heat up slightly. Stir the meat until brown and. Pour in the Worcester sauce, wine and balsamic and let the alcohol evaporate. Now add the mushrooms, tomatoes and purée. Season and taste. Simmer on a low heat for 2 hours. ⠀

If you think it’s too thin remove the lid to thicken.⠀

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