Italian Beef Ragu


Italian Beef Ragu
1kg diced beef shin
1 tbsp salt
1 tsp cracked black pepper
3 tbsp olive oil
75g dried mushrooms
200g peeled shallots
4 carrots peeled and diced
4 sticks of celery
4 cloves garlic
300ml red wine
1 tbsp chopped rosemary
1 tbsp chopped fresh thyme
1 pint beef stock
30g cold butter
100g pitted black olives
Dice the beef into chunks and season with olive oil, salt and pepper.
Add 2 tbsp olive oil in a large sauce pan.
Cook the beef on a high heat until very golden brown.
Remove the beef when golden brown and set to one side.
Dice the carrots and celery and add to the pan.
Add the shallots and cook for 5 minutes.
Return the beef to the pan and add in the tomato purée and sugar.
Add the chopped tomatoes and stir in with the beef and vegetables.
Pour in the red wine and beef stock and bring up to the boil.
Add the bay leaves and herbs.
Once the pan is up to the boil, turn the heat down and simmer for 30 minutes.
Pre heat the oven to 160c and place the pan into the oven for 3 hours.
When the beef is super tender add the butter and black olives.
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