This slow-cooked beef ragu recipe is a family favourite across the whole of Southern Italy. Go to anyone’s house on a Sunday here and you’ll be sure to smell that incredible, homemade tomato and beef aroma. Throw in some fresh homemade ‘cavatelli’ pasta and you’ll soon find yourself enjoying one of the most authentic Italian Sunday lunches ever! The next time you want to make an incredible ragu, try out this slow-cooked beef ragu recipe as a great, southern alternative to the more widely known bolognese.
⇨ For written recipe: https://cutt.ly/IydqSlM
1. Browning the meat is a really important part of this recipe, so make sure you do that BEFORE adding the passata.
2. Chopping and adding some fresh cherry tomatoes into your passata is a great way to give a fresh taste to that salsa that you’re creating.
3. When making your fresh pasta don’t add too much water OR work the dough too much. If you’re not careful, you won’t be able to work with it and create your pasta so be careful!
4. Remember to keep the pasta dough that you’re not working with covered in clingfilm. This will stop it from drying out!
5. When plating up, don’t overdo it with that ragu. Time and time again I see people creating a swimming pool of sauce for their pasta. It’s a terrible sight that will ruin the balance of the flavours.
300g STEWING BEEF
9/10 CHERRY TOMATOES
250g DURUM WHEAT SEMOLINA FLOUR
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Upbeat party by Scott Holmes
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