Wednesday 19 October 2011

Recipe - Ragu

We obviously like to eat out, but also equally love cooking and creating food at home. Figured might as well start sharing this part of our food life too on double cooked. As a first, I wanted to post one of my favourite recipes, a red wine ragu/bolognaise - it's time consuming, but simple and delicious.

First you'll need to get yourself the basic ingredients. For the meat, you can use whatever tickles your fancy, however I suggest using meat that lends itself well to long cooking times. My favourite meats to use are diced chuck steak (500g), lamb shanks (2) and diced free range bacon (4-6 rashers).


For the sofrito, I use diced carrots (1 big or 2 small), diced celery (1 big stalk), diced onion (1 medium), minced garlic (3 cloves), sliced shitake mushrooms (1 punnet), and sliced button mushrooms (500g). You can add bay leaves (3) and a handful or two of any fresh chopped herbs you want, I suggest thyme or oregano.


Other ingredients that you'll need to make this are; olive oil (5 tbs), butter (50g), red wine (1 bottle of shriaz or cab sav), sour cream (3 tbs), canned tomato (400g), red wine vinegar (2 tbs), salt and pepper to taste.


First, fry the meat off in olive oil. You will need to fry the meat till all the moisture has evaporated and the meat is browned, don't be overly concerned if there is meat sticking to the bottom, scrap it off and the burnt goodness will add to the flavour. Once all the water has evaporated, add the butter and fry it off for another 5 to 10 minutes.


Now add the sofrito and cook the vegies till they have softened and shrunk in size. I tend to add the button mushrooms later as my pan isn't big enough to fit all the raw vegies.


After the vegies have all softened and absorbed moisture and oils, it's time to add the red wine. It might seem like alot but it's not, so pour in the whole bottle and any additional water needed to cover the shanks. I don't like to use store bought stock as I find the flavours too strong and harsh.

Let the liquid simmer and reduce down for 1.5 hours, if you find that you are running out of liquid too quickly just add more water. After time has passed and the meat looks tender, add the canned tomatoes and cook for another half hour or till the bolognaise has reduced.


Once reduced enough, take the lamb shanks out and slice the meat. Add the sliced lamb meat and bones back into the bolognaise and continue reducing. Once most of the moisture has been reduced, remove the bones and bay leaves.


Now add the sour cream, red wine vinegar salt and pepper. Again reduce the mixture until it is a thick consistency.


Now just add it onto your favourite pasta (linguine for me!), top with parmesan and parsley and eat up! Hope you enjoy - Let me know what you think!


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45 comments:

Investosaurus said...

Next pair of shanks I get I'm throwing at this bad boy! A whole bottle of wine... that seems like a fair shake... what is the right price range to spend on a bottle of wine going straight into a saucepan?

slowcooked said...

Hey Investosaurs - thanks for reading. A whole bottle seems like alot - but it'll reduce down leaving the richness of the wine.

It's pretty hard to not pick up a good wine in Australia, so I tend to go for the ~$10 clean skins which generally taste pretty good.

Investosaurus said...

My parents are always hassling me to eat well, so whenever I cook for them I need to bring out the big guns and impress with some well prepared food. I made this Ragu on the long weekend for the family (5 serves), and there was more than enough to go around.

This Ragu is definitely a recipe I'm going to keep in my arsenal for those times when cooking to impress (dinner party candidate for sure). The dish wasn't as challenging as I thought it was going to be (however pretty time consuming, so make sure you don't rush it), but the results are a massive step up from what you expect to get out of a home cooked meal.

I ended up forgetting to buy a bottle of wine but was able to scrounge around the house and find a merlot! Still had that beautiful rich red wine flavour (I guess that's why you give it the whole bottle).

The recipe also didn't say when to add the herbs etc. by the way, but I think I worked it out ok.

Really looking forward to the next recipe you guys publish, you've set the bar high!

Akai_Tsuki said...

:P I want taste this :P
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kokonohp said...

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It's pretty hard to not pick up a good wine in Australia, so I tend to go for the ~$10 clean skins which generally taste pretty good.

kokonohp said...

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kokonohp said...

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Hey Investosaurs - thanks for reading. A whole bottle seems like alot - but it'll reduce down leaving the richness of the wine.

It's pretty hard to not pick up a good wine in Australia, so I tend to go for the ~$10 clean skins which generally taste pretty good.

kokonohp said...

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kokonohp said...

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I ended up forgetting to buy a bottle of wine but was able to scrounge around the house and find a merlot! Still had that beautiful rich red wine flavour (I guess that's why you give it the whole bottle).

The recipe also didn't say when to add the herbs etc. by the way, but I think I worked it out ok.

kokonohp said...

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