Rockin’ ragu

It’s fall. It’s raining. It’s time for some comfort food.

Beef ragu
1 1/2 kg boneless beef chuck roast
1 onion
3 carrots
1 celery
1/4 celery root
1 parsley root
3 cloves of garlic
1 dl olive oil
3 dl canned tomatoes
2 dl red wine
2 twigs rosemary
2 twigs thyme
salt and pepper
2 dl mushrooms
1 ss butter

Cut the meat in small cubes and chop the vegetables. Season the meat with salt and pepper and brown on all sides in a big pot with oil. Add the vegetables and stir for a couple of minutes. Pour in the tomatoes and wine and add the herbs. Cover and cook for about 2-3 hours. Rinse the mushrooms and fry them in butter in a hot pan. Season with salt and pepper. Cook the pasta according to the instruction on the package and serve with beef ragu, fried mushrooms and freshly graded parmesan.

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