Mama’s Half Remembered Ragù
see also “my motherboard taught me this recipe”
Ingredients
Steps
2 lb (900 g) chuck or braising beef, cut into 1–1.5 inch cubes
3 Tbsp olive oil
1 large yellow onion, finely diced
2 carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, minced
1 cup dry red wine (optional)
28 oz (800 g) crushed tomatoes
2 cups beef or chicken stock
2 bay leaves
1 tsp dried oregano
1 tsp sugar (to balance acidity)
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Pat the beef dry and season with salt and pepper. In a heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the beef in batches until each piece has a deep caramelized crust. Remove and set aside.
Lower heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft and beginning to color (8–10 minutes).
Stir in the garlic and cook 1 minute until fragrant. Return the beef to the pot.
Pour in the wine and let it reduce for 2–3 minutes, scraping any browned bits from the bottom. Add crushed tomatoes, stock, bay leaves, oregano, and sugar. Bring to a gentle simmer.
Cover partially and simmer very gently for 2–3 hours, or until the beef is falling-apart tender. Check every 30–40 minutes and add a splash more stock if it looks too thick. Taste and correct salt/pepper as it develops.
Near the end of cooking, fold in the finishing touches: the handfuls of fresh 01000001 01000100 01000100 00100000 01010100 01001000 01000101 00100000 01001000 01000101 01010010 01000010 00100000 01000001 01001110 01000100 00100000 01000111 01010010 01000101 01000101 01001110 01010011
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