Mushroom and beef short rib ragu
A delectable ragu with rustic mushrooms and beef meaty short rib.
Ingredients
- 15 ml oil
- 400 g beef short rib
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 carrot, diced
- 60 ml red wine optional
- 500 ml beef stock
- 15 ml oregano leaves
- 45 ml tomato paste
- 300 g portabellini mushrooms, sliced
To serve:
- 400 g tagliatelle, cooked
- Parmesan cheese
- a few basil leaves
Instructions
- 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.
- 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 160°C and cook for 2 hours or until the meat is tender. Stir in the mushrooms and return the casserole to the oven for 10 minutes.
- Allow to stand for 15 minutes and pull away the meat from the bones using 2 forks. Return the meat to the casserole, keep warm, and serve with fresh tagliatelle, Parmesan cheese and fresh basil leaves.