Beef Ragu
Directions
- 1Cut the shoulder roast into small cubes.
- 2Season the beef cubes with salt and pepper.
- 3Add the seasoned beef to an oiled skillet and sear.
- 4Remove the seared beef from the pot and set aside.
- 5Add butter to the same pot.
- 6Add sliced onions and shredded carrots to the pot.
- 7Add rosemary and minced garlic to the vegetables.
- 8Soften the vegetables in the pot.
- 9Add tomato paste to the softened vegetables and mix well.
- 10Pour in 1 cup of white wine and stir.
- 11Add 2 cups of beef broth to the pot.
- 12Add bay leaves to the mixture.
- 13Return the seared beef back into the pot.
- 14Bring the mixture to a simmer, then cover and cook for 2 hours.
- 15Serve the beef ragu with pasta or rice.
Ingredients
- Shoulder Roast
- Salt
- Pepper
- Butter
- Onions
- Carrots
- Rosemary
- Minced garlic
- Tomato paste
- 1 cup White Wine
- 2 cup Beef broth
- Bay leaves
- Pasta
- Rice
Equipment
Cutting boardSkilletPotSpatula
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