Great for cosy nights in, casual get togethers and dinner parties alike.
Why? Well, it's an awesome "make ahead meal" that gets better and better the longer it sits.
Prep Time: 20 mins
Cooking Time: 3-4 hours
- 450g (1lb.) braising or stewing steak* (such as chuck, shin, silverside, etc.)
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 stalk (rib) of celery, finely diced
- 15g (½ oz.) dried porcinis, soaked in 500ml/2 cups of warm water
- 1 stick of cinnamon
- 3 cloves
- a few sprigs of fresh thyme
- 3 fat garlic cloves, finely minced (optional)
- 1 Tbsp tomato purée (paste)
- Approx. 250ml (1 cup) of red wine (use less if you like)
- 400g (14oz.) tinned tomatoes
- 1 Tbsp orange marmalade
- a large handful of fresh parsley or basil leaves, finely chopped or torn
- salt and pepper, to taste
- Instead of a cinnamon stick, use ¼-½ tsp of ground cinnamon, to taste*
- White wine or cider instead of red wine
- If you don't want to use alcohol, just use 1 tablespoon of balsamic or red wine vinegar
- Substitute the fresh thyme with another fresh herb like oregano, marjoram, rosemary, etc. or use dried herbs
- Use juice and zest of ½ orange as opposed to orange marmalade
* You shouldn't taste cinnamon in the final dish. It's only there to add depth.
I don't like the taste of red wine on its own so I can't offer any recommendations on what kind to choose.
I think it's important to find a wine that you like using in ragù - different wines have different effects on the final flavour.
If you know how to and/or are confident dicing up your onion, carrot, celery and garlic then skip Step 3-5.