1. Food

Slow Cooked Beef Ragu Recipe

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Recipe

This Slow Cooked Beef Ragu Recipe is a versatile meal that is perfect for parties, holiday entertaining, and family meals. You can serve it with your favorite pasta or even reheat it in the microwave. This recipe uses crushed tomatoes as the base of the ragu sauce. You can also add a splash of dry red wine for richness and umami. Fresh herbs are a great addition to this dish, but they must be used sparingly.

This beef ragu recipe is so versatile that it is easy to freeze and reheat at a later date. It is best served with pappardelle pasta and shaved parmesan. However, if you do not have pappardelle pasta, you can also use fettuccine. The leftover beef ragu also makes a great ragu grilled cheese.

This slow-cooker beef ragu is healthy, gluten-free, and Whole30-friendly. It can be made with beef, vegetables, and a variety of other ingredients. Even if you are cooking for a crowd, this beef ragu is the perfect meal for a busy weeknight. It also freezes beautifully and tastes great.

Preparation

You can prepare slow cooked beef ragu ahead of time and freeze it. You can freeze it in a large freezer bag for up to 3 months. It will keep for a long time in the freezer, and you can thaw it out overnight in the refrigerator. To use it later, reheat it over the stove or in the microwave.

Traditionally, this recipe uses crushed tomatoes as the base for the sauce. However, you can use any vegetables that you prefer. You can also add pancetta or red wine. You can also add fresh or dried herbs if you desire. The key is to make sure to add the right amount of each ingredient.

Then, serve the ragu over pappardelle pasta or creamy polenta. Using the reserved pasta water helps thicken the sauce. You can also add some whipped ricotta cheese to give the ragu a creamy texture.

Storage

Slow cooked beef ragu is best eaten the day after cooking. The sauce will be even better the next day! To make the ragu even better, add finely chopped vegetables, called soffritto. Some supermarkets even sell it already chopped. While the original recipe calls for red wine, you can also use beef stock.

Once you’ve made your beef ragu, store it in an airtight container in the fridge. It can be reheated the next day, if you want to. You can also freeze it, which will keep it from spoiling too quickly. Afterwards, you can serve it over pasta.

The beef ragu keeps well in the refrigerator for up to 3 days or can be frozen for up to four months. You can reheat it on the stovetop or in the microwave if needed. For maximum versatility, you can use the ragu on spaghetti, pappardelle, or polenta. You can also use it as a topping for a baked potato. Serve with a side of beef broth for a rich and satisfying meal!

Repurposing leftovers

The leftovers from a slow cooked beef ragu can be used in various meals. They can be used in chicken soup, potato and leek soup, oxtail stew, or soups. You can add some tomato paste or tomato puree to help them thicken up. In some cases, you can also add some cornflour. These recipes are easy and use leftover beef ragu in a unique way.

Another great use for leftover beef ragu is to make a fancy Mini Lasagna. Instead of serving it with noodles, you can cut up the leftover beef into cubes of two inches. Next, you can sear the beef until it’s golden brown. After that, you can remove it using a slotted spoon. Next, add a deglazed wine, tomato paste, and stock to the pot. Then, place the pot in the oven for 1 to 2 hours.

You can also freeze the leftover Beef Ragu for later use. Leftover Beef Ragu can freeze for up to two months. You can thaw it slowly in the refrigerator. Just be sure to reheat it until it’s piping hot before serving.

 

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