Can you possibly imagine a sauce more tantalizing than traditional, hearty Bolognese? Well, let me introduce you to Slow Cooked Beef Ragu Pasta, a recipe that promises to melt in your mouth and leave you craving more. This dish isn’t just food, it’s a culinary journey that starts with the simplest of ingredients and transforms them into something truly magnificent.
While I’m a fan of quick meals during the week for their convenience, I must admit it’s the slow-cooked dishes that truly capture my heart. These recipes allow us to explore the depths of taste that can only truly develop well with time…slow and steady. Join me in the kitchen as we perfect this hearty beef ragu paired perfectly with Pasta Liguori Fettuce.
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#pastasauce #pasta #vincenzosplate
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I don't know about better than my Nonna's, but it does look good.
This was a good one…curious why you waited to salt that…you did say your stock was salted
Not making your own pasta, criminal!!!
"Authentic Master Recipe" Thank you Vincenzo 🌶
I have tried sooooo many times to do Cacio e Pepe. I have done exactly what you did and what you saw them do in Rome, step by step. It ALWAYS gets ruined!!! Nothing but cheese Blob…… I QUIT!!!
I could eat a pot of that by myself, with no help
What is a good red wine to use
Not good enough on the meat right?
I was always told by my gramma that 'al dente' was Italian for 'correct'.
Vincenzo what can I use instead of red wine? I don't drink at all
Sauce looks delicious…a lot of stirring going on though…..i was beginning to get dizzy….😂
This is mostly on par with Nonna's ragu and my mixed meat ragu. Though Nonna would also get parts of beef with ones in it, I use trimmings from meats like briskets, pork ribs (I usually get spare ribs trim them to St Louis cuts and the rest goes into ragu) and pork butt (shoulder). Neither myself nor Nonna would use rosemary in ragu either, basil and parsley. Rosemary was usually more used for roasts in our family.
That's Amazing !!!
Finalmente! What a marvelous meat sauce; bravo!
As the sauce said, "I want the pasta."
Question:
Wouldn't a beef stock be better for the beef flavor in lieu vegetable stock?
Either way I have got to try this recipe soon.
Sea salt is not also known as rock salt;Sea salt is made from evaporating sea water and rock salt is mined!
Could you use a slow cooker for this sauce
Finaly, its an italian Version of an goulash 🙂
I just made a nice ragu with lamb – I modified the soffrito to have more onions compared to classic bolognese and I also added garlic, since I do like garlic with my lamb – I chose a heavy red wine to go in the ragu and I also added more wine then I would with a bolognese – finally I added a little bit of fresh thyme during the cooking, I think it complements the rich and heavy lamb. Of course, for the cheese I chose Pecorino Romano!
Bravissimo!!!
Sorry Enzo, but I have to report you to your friend David. This looks very similar to your previous ragu sauce David reviewed. 😂😂
Damn… that looks so good. Its been a while since I saw a Video of you and I must say I really liked how calm and relaxed you were compared to your old Videos
ragù alla borgognese, i love this idea ! gonna make this tomorrow, grazie Vincenzo
Isn't this basically bolognese with bay leaf and rosemary? 😇
I will try this, Uncle Vinni. It looks like Perfection!!!
Can this be made without the flour? I want to pressure can this to see if it works
Hey man, what a great recipe again from you and your lovely channel. Be sure that in Tuesday I will make this with a lot of love. On another note, I am not a grammar nazi or anything like that, but you want to use the word "than" (better than) and not "then", "then" is used for time (then, now).
Looks delicous!
Shouldnt you salt & pepper the steak?
You forgot peas……..
This ragu reminds me of one of polish recipes we eat with groats. I'll have to try this one the italian way
Was hoping you would add cheese! That looks incredible! Yum