Recipes | Beef Ragu Alongside Crushed Tomatoes
Last night, I made a tedious braised beef ragu tossed amongst an authentic Italian pasta. This is swell entree for a budget friendly dinner political party that tin sack feed six people.
ii pound Chuck Roast
Salt & Pepper
ii tablespoons of olive oil
1/2 bottle of ruby-red wine
one large tin sack of crushed tomatoes
one loving cup of water
four cloves of garlic, minced
8 leaves of fresh basil, julienned
Salt & pepper both sides of the roast. In a dutch oven, sear both sides of the roast inward olive oil, for almost iii minutes on each side. Pour ruby-red vino into the hot pan, along amongst tomatoes, H2O as well as garlic.
Braise inward the oven at 250 degrees for 4-5 hours, covered.
Remove from the oven, as well as take beef from the pan. Shred the beef as well as discard fat. Put the beef dorsum into sauce along amongst the fresh basil.
Serve amongst pasta as well as parmesan cheese.
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