Beau­ti­ful slow-cooked beef ragù

No. 1 Magazine - - FRONT PAGE -


A Tus­can fam­ily favourite: think the emo­tion of Bolog­nese on the fa­mil­iar­ity scale, but with a whole new level of com­fort. It’s in­spired by Nonna Miriam from Pan­zano, and this sim­ple cook­ing process gives you what she calls a ‘rich plate’ – she likened it to the mo­ment you know you’ve got a win­ning hand in poker. To serve, it’s tra­di­tional to en­joy the rich sauce with freshly cooked tagli­atelle as a primo, serv­ing the rest of the sauce with the meat as a sec­ondo, teamed with steamed greens, oozy po­lenta, mash or what­ever you fancy!


• 1kg piece of beef chuck, sinew re­moved

• olive oil

• 2 red onions

• 2 car­rots

• 2 cloves of gar­lic

• 2 sticks of cel­ery

• 1 bulb of fen­nel

• ½ a bunch of fresh rose­mary (15g)

• ½ a bunch of fresh sage (15g)

• 250ml Chi­anti red wine

• 2 tbsp tomato purée

• 1.5 litres or­ganic meat or veg stock


Place the meat in a fairly snug-fit­ting casse­role pan on a medium-low heat with 2 ta­ble­spoons of oil, turn­ing with tongs. Mean­while peel the onions, car­rots and gar­lic, trim the cel­ery and fen­nel, then roughly chop it all to make a sof­fritto – it cooks low and slow so there’s no need to be too pre­cise. Stir into the pan, tie the rose­mary and sage to­gether and add, then sea­son with sea salt and black pep­per. Cook for 20 to 30 min­utes, or un­til start­ing to caramelise, stir­ring the veg and turn­ing the meat oc­ca­sion­ally. Turn the heat up to high, pour in the wine, stir in the tomato purée, and let the wine cook away. Pour in the stock, bring to the boil, then place a dou­ble layer of scrunched-up wet grease­proof pa­per on the sur­face. Re­duce to a low heat and cook for around 3 hours, or un­til the meat is melt­ingly ten­der, turn­ing and bast­ing oc­ca­sion­ally. Sea­son to per­fec­tion. Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that in­cred­i­ble sauce to keep the meat nice and juicy. Toss the rest of the sauce (re­duce on the hob, if needed) with freshly cooked tagli­atelle, and finely grate over a lit­tle Parme­san, to serve. Dou­ble win.


Calo­ries 360kcal

Fat 20.6g

Sat Fat 7.2g

Pro­tein 30.6g

Carbs 8g

Sugar 6.2g

Salt 0.7g


Jamie Cooks Italy by Jamie Oliver is pub­lished by Pen­guin Ran­dom House © Jamie Oliver En­ter­prises Lim­ited (2018 Jamie Cooks Italy), pho­tog­ra­phy: David Lof­tus.

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