Meat ragout: see how to make this delicious recipe

Today we are going to tell you how to prepare an extremely juicy and very tasty meat ragu.

But first, do you know what ragu is?

Ragu is a dish that originated around the 18th century, 18, by Alberto Alvisi in Italy.

It is a sauce made from meat that usually accompanies pastas Italian dishes, such as fettuccine, rigatoni and fusilli.

The base of ragu is usually beef, such as ground beef, veal, pork, or a combination of these.

Ragu is cooked over low heat for a long period of time, usually several hours. During the cooking process, the liquid evaporates and the flavors concentrate, resulting in a rich, thick, flavorful sauce.

In addition to being served with pasta, ragu can also be used as a filling or topping for other dishes, such as lasagna, polenta or bread. It is versatile and comforting, much appreciated for its complexity of flavors and textures.

It is worth noting that the ragu can vary in its composition and ingredients, depending on the region of Italy and preferences.

Some may include wine, herbs, mushrooms, pancetta, or other additional ingredients to add even more depth of flavor.

Beef Ragu Recipe

Now let's look at a recipe for preparing meat ragu, starting with the ingredients:

• 1kg of meat in pieces, can be breast or chuck;
• Salt and black pepper to taste;
• oil;
• 1 onion;
• 1 carrot;
• 2 celery stalks;
• 1 teaspoon dried oregano;
• 2 bay leaves;
• 500ml of water;
• 4 cloves of garlic;
• 1 can of diced peeled tomatoes;
• ½ cup of red wine;
• 1 tablespoon tomato paste.

To start, clean the meat, removing excess fat, cut it into cubes and season with salt and pepper.

Finely chop the onion and garlic, while the carrot and celery should be cut into cubes.

Place the pressure cooker over medium heat with a drizzle of olive oil. In it, you will need to brown the meat little by little and set aside for later.

To use the broth in the pan, continue using it to sauté the carrots, celery and bay leaves for at least 5 minutes, or until they are soft. Don't forget to season with salt and pepper!

Add the peeled tomatoes, wine, water and tomato paste to the pan, mix well and add the meat cubes back to the pan as well.

Cover and let it cook over medium heat. It is important that it is in a pressure cooker because it will cook until it starts to whistle.

After it whistles, put it on low heat and let it cook for another 50 minutes. This preparation will make it so tasty and juicy.

And to finish your meat ragu, you need to wait for the pressure to release, shred the meat and add salt if necessary. Let it cook for another 10 minutes without the lid and then your ragu will be ready to be served!