Beef ragù. Beef Ragu from Delish.com is a cozy and filling meal that's perfect for cold weather. Want some help in the kitchen (who doesn't)? Let the slow cooker make dinner for you.

Here I've served it with potato gnocchi and tagliatelle. Great for cosy nights in, casual get togethers and dinner parties alike. Classic Italian beef ragu with shredded beef. You can cook Beef ragù using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Beef ragù

You need of olive oil, for frying.
You need 1 of onion, peeled and finely chopped.
It's 2 of carrots, peeled and finely diced.
It's 2 sticks of celery, finely diced.
It's 2 of garlic cloves, peeled and finely sliced.
Prepare of flour, for dusting.
It's of salt and freshly ground black pepper.
Prepare 400 g of beef diced braising steak.
Prepare 100 g of pancetta.
You need 1 of bay leaf.
It's 5 of cm/2in strip of orange rind.
Prepare 375 ml of red wine, preferably Italian.
You need 2 tbsp of tomato purée.
Prepare of Large pinch of dried oregano.

Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce. Cheaper cuts of beef, like shoulder roast, are usually on the tough side, but cooking low and slow breaks down the tough connective tissue in meat and creates a melt-in-your-mouth ragù. Beef cooked low and slow in the slow cooker makes a fantastic rich ragù sauce for pasta. This slow-cooked beef ragù is perfect for batch-cooking and because it's cooked in the oven it's low effort.

Beef ragù instructions

Preheat the oven to 150C/300F/Gas 2..
Season the flour with salt and pepper and lightly coat the beef in the seasoned flour. Add some olive oil to a frying pan set over a high heat and add the coated beef pieces. Fry until the meat is golden-brown on all over. Set cooked beef aside..
Heat the oil in an ovenproof, heavy-based pan or casserole, set over a low-medium heat. Add the onion, carrot, celery, and garlic..
When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges..
Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat..
Add the browned beef to the vegetables..
Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning..
Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Scrap the bottom of the pan to loosen up and burn on food. Add the oregano and stir through..
Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out..
I serve with mashed potatoes.

In a food processor, pulse the chunks in batches, about five. Pasta with slow cooked braised beef and cheese. This version uses Italian style beef Ragu that's been slowly braised for that intense flavour. Chill uncovered until cold, then cover and keep chilled. A heavy pot, a steady low temperature and a long simmer will produce the best ragù.