Before diving into the recipe, here’s a quick overview of what to expect. As I mentioned earlier, it’s very simple, and the oven does most of the work for you. The main thing to keep in mind is timing—this sauce takes about 3½ hours to fully develop, so plan ahead. You can start it earlier in the day, or even make it a day in advance—it’s even better the next day.
For this method, start by preheating your oven to 450°F. Season the beef pieces, slice two onions using a mandoline, and peel an entire head of garlic cloves—it’s a bit of effort, but absolutely worth it. Then, add the onions and garlic to a cold Dutch oven or roasting pan. Place your beef pieces over top and pop the uncovered pan into the oven for 20 minutes on the high heat – let the oven do the searing. After the 20 minutes remove the pan from the oven and lower the heat to 325 degrees. Add your beef stock liquid to the pot and then put a lid on the pan pop it back into the oven and continue roasting for 2 hours. After the 2 hours, you will remove the pan from the oven. Using a slotted spoon, I remove the meat pieces from the pan and wrap with foil to rest. Take that beautiful liquid (gravy) and pour it into a stock pot then put it on the stove on a simmer. I use my stick blender and blend the liquid into a gravy. It will be thick and absolutely delicious. Grab a can of Whole Tomatoes, (I like to use San Marzano tomatoes). Crush the tomatoes by hand then pour the crushed tomatoes into the sauce. Add one can of tomato paste and a bay leaf. Now grab your beef that has been resting and shred the beef using 2 forks. Put all this delicious meat into the sauce pot. Simmer and stir often for 1 hour or more if you have time. Taste and add salt and pepper as needed. You won’t believe how much flavour comes from this slow simmering ragu sauce. I boil up some rigatoni, and once its plated I like to add a dollop of goat cheese and a sprinkle of parmesan. Oh boy is it good!
Source link
