I absolutely adore Italian food but I’m ashamed to say, more than often, I tend to stick to my tried and tested old favourites. The word ‘ragu’ gets bandied about in Italian cooking and going by previous restaurant experience, I believed it to be essentially a tarted up bolognese meat sauce. In other words, nothing to write home about.
Well let me tell you, I did a little bit more research on this famous dish and got a few tips here and there on the do’s and the don’ts. I put it all into practice this Sunday, with the aid of my slowcooker and a leisurely afternoon on my hands. Yikes! Mind officially blown! Bolognese is pretty awesome and all but holy moly, it is the dull cousin in the family when you compare it to this utterly fantastic meat sauce.
I’ll admit, it’s not much to look at (apologies for the terrible picture, I was far too keen to get it on the table to mess about with my camera) but the second you pop it into your mouth, you’ll care not a jot. I’m already marking out lazy days in my calendar to make this again.
1.5 kg Beef roast (the cheapest cut will do)
1 handful each fresh rosemary and fresh thyme, stems discarded and leaves finely chopped
1 large onion, finely chopped
4 garlic cloves, minced
½ bottle red wine (I used burgundy)
2 tins chopped tomatoes
Salt and freshly ground black pepper
Chop the onion and garlic and throw them into the bottom of your slow cooker. Place the beef roast on top, giving it a liberal sprinkling of salt and pepper. Pour over the chopped tomatoes and red wine then sprinkle over the chopped rosemary and thyme.
Pop on the slow cooker lid and cook on the high setting for 6 hours. After 6 hours, use two forks to roughly shred the meat (this takes barely any effort as the beef should be melt in the mouth tender by now), mixing it through the sauce.
Serve it up over your favourite pasta with some freshly grated parmesan and a glass of the leftover wine. This recipe makes a ton so I ended up freezing some for a rainy day.