Description
Beef and Mixed Mushrooms Ragout is a pasta dish served with fork tender beef slowly cooked in tomato sauce and red wine reduction
Ingredients
- 500 g fettuccine, cooked according to instructions
- 1 kg meaty beef ribs, cut into cubes
- 150 g bacon, chopped
- 50 g dried Chanterelle mushrooms, rehydrated and sliced
- around 15 pcs farmers’ brown mushrooms
- 1 can chopped tomatoes
- 2 tbsp tomato paste
- 2 cups dry red wine
- 1 cup beef stock
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 large onion, finely chopped
- 4 cloves garlic
- freshly ground black pepper
- salt
- olive oil
- grated parmesan cheese
Instructions
- In a pot add olive oil and bacon, cook in medium heat until bacon become crispy. Remove from pan and set aside.
- Add the garlic and onions then cook until onions caramelizes.
- Add the beef then brown on all sides.
- Add red wine, chopped tomatoes, beef stock, oregano, basil and cooked bacon. Bring to a boil then reduce heat to very low and simmer for 45 minutes. Check occasionally and add water if needed.
- Add chanterelle mushroom and tomato paste then simmer for 15 minutes.
- Add farmers brown mushroom then simmer for 10 more minutes.
- At this stage meat is fork tender and bones will be easily separated from the meat, separate bones from meat using a fork then further separate meat into small bite size portions.
- Bring heat to high and reduce liquid to thick consistency, season with salt and freshly ground black pepper. Turn off heat then serve in top of fettuccine.
- Generously sprinkle grated parmesan cheese on top.
Definitely a fusion between French and Italian recipes that I am familiar with. 🙂
Lovely! Looks very flavourful and great for feeding a crowd.
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Felt hungry reading the recipe. Looks really good, reminded me of my trip to Italy last year where I sampled a few beef ragouts pasta dishes, thanks 🙂
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This looks like a lovely French -Italian fusion dish. I love slow cooked dish that flavors have a chance to mingle. Have a super week.
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My grandmothers were both French and ragout was quite common at our house. I LOVE this, Raymund.
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I love mushrooms and it makes a hearty ragout that is savory and comforting — yum!
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Delish!
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Sounds like my kind of meal…delicious.
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Waiting two days before eating this would be torture!
That big plate of pasta looks heavenly right now. Yum!
Dear Raymund,
This ragu looks awesome and I usually pile on the shaved parmesan too.
This plate is just dripping with deliciousness. Yum!!!!
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OMG that looks so good I could dive right into that plate !
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Sounds fantastic! I love mushrooms and beef is always good anyway 🙂 I will give it a try as soon as I can.
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