Beef

Beef Ragù

updated on

Ingredients

  • 1kg of ground beef
  • 150gr of bell pepper
  • 150gr of celery
  • 150gr of carrots
  • 150g of white mushroom
  • 300gr of white onions
  • 150gr of tomato paste
  • 10 cloves of garlic
  • 500g of tomato sauce
  • Salt
  • Bay leaf
  • [Optional] Chili powder
  • [Optional] Clove powder

Procedure

  1. Dice the bell pepper, celery, carrots, white mushroom, white onions, and garlic in small pieces
  2. Heat up some olive oil in a large pan (large enough to house all the ingredients)
  3. Once the oil has heated up, add the white onion, carrots, and celery in the pan. Cook for about 5 to 10 min. The carrots and celery should have softened, and the onions should be translucent.
    1. This is effectively a mirepoix with a ratio of 2:1:1 of onion to celery and carrots
  4. Add the garlic and mushroom.
  5. Make a little well in the middle then add the tomato paste.
  6. Fry the tomato paste until fragrant
  7. Make another well in the middle then add the ground beef
  8. Cook the ground beef until brown
  9. Add the tomato sauce and mix it well with the rest of the ingredient
  10. Add salt to taste
  11. At this stage, you can add chili powder and clove powder
    1. Chili powder will give some extra heat
    2. Clove powder will give some subtle sweet and warm flavor
  12. Mix everything well and drop one or two bay leaf in the pan
    1. The bay leaf will add a subtle and refreshing taste to this heavy dish
  13. Cover and leave the lid ajar
  14. Simmer for 30min to an hour
  15. Remove the bay leaf and it is ready to serve with any starch you like
    1. I usually serve this with any pasta that can retain sauce very well