Cold, wet, rainy! We all need a warming, nutritious, utterly delicious bowl of Mushroom & Beef Short Rib Ragu https://bit.ly/2OIFBl9 to get through that. #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #classicbolognaise
Mushroom & Beef Short Rib Ragu
400g beef short rib
1 onion, diced
3 cloves garlic, crushed
1 carrot, diced
60ml red wine (optional)
500ml beef stock
15ml oregano leaves
45ml tomato paste
300g portabellini mushrooms, sliced
400g tagliatelle, cooked
a few basil leaves
1 Preheat the oven to 180°C. Heat the oil in a pan and brown the short ribs in batches until browned all over. Transfer the shortribs to an ovenproof casserole. Return the pan to the stove and gently fry the onion, garlic and carrot for 5 minutes, stirring occasionally.
2 Transfer the mixture to the casserole and add the red wine, beef stock, oregano and tomato paste. Cover and cook the casserole in the oven for 30 minutes. Reduce the temperature to 160°C and cook for 2 hours more or until the meat is tender.
3 Stir in the mushrooms and return the casserole to the oven for 10 minutes.
4 Allow to stand for 15 minutes, then pull the meat away from the bones using 2 forks. Discard the bones. Return the meat to the casserole, keep warm, and serve with fresh tagliatelle, Parmesan cheese and fresh basil leaves.