Ragú de ternera cocinado a fuego lento con tomates en lata

Ingredientes

• Good glug olive oil
• 1 small onion – finely chopped
• 1 carrot – finely chopped
• 1 stick celery finely chopped
• 1 large clove garlic smashed
• 500 g top side of beef cubed
• 2 x 400g cans of Cirio Chopped tomatoes

Preparación

1. 1

   In a heavy bottomed pan or casserole prepare a soffritto, by sautéing the onion, carrot, celery and garlic until they are soft and translucent. Add in the beef and fry until it is starting to brown.

2. 2

   Add in the two cans of Cirio chopped tomatoes, rinse each can with a splash of water and add to the pot. Stir well and add a smidgen of seasoning. Reduce the heat right down (I stand my pot on a diffuser on the smallest gas ring on the lowest setting) and leave, with the lid slightly ajar for about 90 minutes to gently cook – you want it to barely simmer – stirring every 10 minutes or so – until the beef is tender and falling apart.

3. 3

   I find that the ragu is best left to cool then refrigerated over night before eating. I freeze my ragu in individual portions in my silicon muffin pan.

4. 4

   To serve quickly reheat a large spoon of ragu per person in a small pan whilst your pasta is cooking, if needed, add a little of the pasta water to loosen the sauce. I like to add a knob of butter – which is an indulgence and really not necessary. Once the pasta is cooked, drain and return to the pan, pour the ragu over, gently toss and serve immediately with a sprinkle of grated Parmesan, a twist of pepper and a sprig of fresh basil.