This recipe for beef ragu starts with roasting the beef rump, which deepens its flavor. Then the meat is stewed in a thick mixture of red wine and crushed tomatoes, made aromatic with garlic and punched up with a little chili. This recipe is from Martha Stewart Living, January 2007. The ingredients include a 3-pound beef rump roast, salt and freshly ground black pepper, olive oil, onions, garlic, cremini mushrooms, fresh thyme leaves, canned plum tomatoes, dry red wine, red pepper flakes, pasta, and shaved Parmesan cheese for garnish. The recipe involves seasoning the beef with salt and pepper, browning it in a Dutch oven, sautéing onions and garlic, adding mushrooms and thyme, crushing tomatoes, pouring in wine and chili flakes, and stewing the beef in the tomato mixture for about 4 hours. The pasta is cooked separately and tossed with the sauce before serving with the beef and Parmesan cheese on top.
27.04.2023 @ 09:06
This recipe for beef ragu starts with roasting the beef rump, which deepens its flavor. Then the meat is stewed in a thick mixture of red wine and crushed tomatoes, made aromatic with garlic and punched up with a little chili. This recipe is from Martha Stewart Living, January 2007. The ingredients include a 3-pound beef rump roast, salt and freshly ground black pepper, olive oil, onions, garlic, cremini mushrooms, fresh thyme leaves, canned plum tomatoes, dry red wine, red pepper flakes, pasta, and shaved Parmesan cheese for garnish. The recipe involves seasoning the beef with salt and pepper, browning it in a Dutch oven, sautéing onions and garlic, adding mushrooms and thyme, crushing tomatoes, pouring in wine and chili flakes, and stewing the beef in the tomato mixture for about 4 hours. The pasta is cooked separately and tossed with the sauce before serving with the beef and Parmesan cheese on top.