Description
A rich and flavorful slow-cooked beef and mushroom ragu that combines tender beef chuck with earthy porcini and white mushrooms, simmered in a hearty tomato and red wine sauce, perfect served with fresh lasagne sheets and topped with parmesan cheese.
Ingredients
Beef and Seasoning
- 1 kg beef chuck (braising/casserole) steak, cut into 3–4 cm (1¼–1½ inch) pieces
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 2 tsp plain (all-purpose) flour
- 2 tbsp extra-virgin olive oil
Mushrooms
- 10 g dried porcini mushrooms (optional, see note 1)
- 300 g white mushrooms, sliced
Vegetables and Aromatics
- 1 large brown onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 tbsp freshly minced garlic
Liquids and Sauces
- 125 ml water
- 125 ml red wine (optional, see note 2)
- 500 ml beef stock
- 400 g canned crushed tomatoes
- 1 tbsp aged balsamic vinegar
- 60 ml milk
Herbs and Seasonings
- 1 tsp sugar
- 2 bay leaves (fresh or dried)
- 2 fresh thyme sprigs (or 1 tsp dried thyme), plus extra to serve (optional)
To Serve
- Finely grated parmesan
- 500 g fresh lasagne sheets
Instructions
- Soak the porcini mushrooms: Thoroughly wash the dried porcini mushrooms and place them in a mug. Pour 2 tablespoons of boiling water over the mushrooms and set aside to hydrate until needed.
- Season the beef: Spread the beef chunks on a plate and sprinkle evenly with sea salt flakes, freshly cracked black pepper, and plain flour. Toss gently to coat all pieces well.
- Brown the beef: Heat the extra-virgin olive oil in a deep, heavy-based pan with a lid over medium-high heat. Add the beef in batches to avoid overcrowding. Cook each batch for 4–5 minutes, turning occasionally until nicely browned on all sides. Remove browned beef with tongs and set aside on a plate.
- Start the base: Pour the 125 ml of water into the pan to deglaze, scraping up any browned bits from the bottom. Add the finely chopped onion, carrot, celery, and minced garlic. Cook while stirring for 3–5 minutes until the vegetables soften.
- Add the mushrooms: Add the sliced white mushrooms to the pan and cook for 3–4 minutes until they begin to soften.
- Add the tomato paste and wine: Stir in the tomato paste and cook for 1–2 minutes to deepen flavor. Then add the red wine and cook for an additional minute, stirring until the wine reduces by half.
- Add the simmer ingredients: Pour in the beef stock, crushed tomatoes, soaked porcini mushrooms and their soaking liquid if using, aged balsamic vinegar, sugar, bay leaves, and thyme sprigs. Return the browned beef to the pan and bring the mixture gently to a simmer.
- Slow cook the ragu: Cover the pan with a lid and reduce heat to low. Let the ragu cook slowly for approximately 2 hours, stirring occasionally, until the beef is very tender and the sauce is rich and thickened.
- Finish the sauce: Once cooked, stir in the milk to add creaminess and adjust seasoning with additional salt and pepper to taste. Remove bay leaves and thyme sprigs.
- Prepare to serve: Cook the fresh lasagne sheets according to package instructions or until al dente. Serve the ragu topped with finely grated parmesan and garnish with extra thyme if desired.
Notes
- Note 1: Soaking dried porcini mushrooms adds a deep, earthy flavor to the ragu but can be omitted if unavailable.
- Note 2: Red wine adds richness and depth but can be skipped for a non-alcoholic version; replace with extra beef stock.
- The long slow cooking process ensures the beef becomes tender and the flavors meld beautifully.
- Milk is added at the end to soften the acidity of the tomato sauce and add richness.
- This ragu pairs excellently with fresh pasta, polenta, or creamy mashed potatoes.
