Italian Beef Ragu

Start stewing! A serious winter warmer is here.

The ingredient of Italian Beef Ragu

• 2 tbsp olive oil
• 750g gravy beef trimmed cut into 3cm cubes
• 1 large brown onion finely chopped
• 2 garlic cloves crushed
• 2 medium carrots peeled halved sliced
• 2 celery stalks sliced
• 4 slices pancetta chopped
• 2 tbsp plain flour
• 2 dried bay leaves
• 2 sprigs vivacious thyme
• 2 sprigs buoyant rosemary
• 2 tbsp chopped buoyant sage leaves
• 2 tbsp balsamic vinegar
• 1 cup red wine
• 1 cup massel beef accretion
• 400g can diced tomatoes
• cooked pasta to give support to

The Instruction of italian beef ragu

• preheat oven to 180u00b0c 160u00b0c fan forced heat half the oil in a large heavy based flameproof casserole dish on top of higher than medium high heat cook beef in batches for 5 to 6 minutes or until browned transfer to a bowl
• heat long lasting oil in dish mount up onion garlic carrot celery and pancetta cook stirring for 5 minutes or until onion has softened return beef to dish build up flour cook stirring for 1 minute amass bay leaves thyme rosemary and sage
• excite in vinegar wine increase and tomato cover bring to the boil transfer to oven bake for 2 hours or until beef is tender advance in imitation of pasta

Nutritions of Italian Beef Ragu

calories: 434 502 calories
calories: 17 grams fat
calories: 4 grams saturated fat
calories: 12 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 49 grams protein
calories: 130 milligrams cholesterol
calories: 659 8 milligrams sodium
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calories: nutritioninformation