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Beef and Mixed Mushrooms Ragout

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Italian


Beef and Mixed Mushrooms Ragout is a pasta dish served with fork tender beef slowly cooked in tomato sauce and red wine reduction


  • 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


  1. In a pot add olive oil and bacon, cook in medium heat until bacon become crispy. Remove from pan and set aside.
  2. Add the garlic and onions then cook until onions caramelizes.
  3. Add the beef then brown on all sides.
  4. 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.
  5. Add chanterelle mushroom and tomato paste then simmer for 15 minutes.
  6. Add farmers brown mushroom then simmer for 10 more minutes.
  7. 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.
  8. 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.
  9. Generously sprinkle grated parmesan cheese on top.