Ingredients for Italian Beef Ragù: 250g beef rib strips, 1 large or 2-3 small potatoes, 20g pure tomato sauce, half a carrot, half an onion, 5 cloves of garlic, a pinch of black pepper, a pinch of salt, an appropriate amount of water, a piece of celery, 10 grams of flour, an appropriate amount of oil, a little Worcestershire sauce.
Instructions for preparing Italian Beef Ragù: Step 1: Soak the beef in water for 2 hours to remove blood. Step 2: Cut the beef into large pieces and stew with water, onions, ginger, and red wine until 7-8 tender (about 1 hour in a regular pot, or 6-7 minutes in a pressure cooker). Step 3: While the beef is cooking, you can start making the sauce. Heat 10 grams of oil (butter is also acceptable) in a pan, then add flour and stir-fry until golden brown over low heat. Step 4: Add pure tomato sauce, not the kind used for dipping fries, and stir well over low heat to prevent burning. Step 5: Add a large spoonful of water or broth to the sauce, mix like diluting peanut butter until the tomato paste is evenly blended. Add water in small amounts until the paste is smooth and glossy. Step 6: Taste the tomato paste, ensuring the tomato flavor is strong. Add more tomato sauce, salt, and sugar to adjust the flavor as needed. Step 7: Set the tomato paste aside after preparation. Once the beef is cooked, remove it from the broth and drain. Step 8: Take a frying pan, pour in an appropriate amount of oil, and when the oil is 6-7 hot, add the beef. Fry until golden brown to set the shape of the beef. Step 9: Peel and cut the potatoes and carrots into chunks, cut the onion into thick strips, and cut the celery into small pieces the size of fingernails. Step 10: Fry the potatoes and carrots in oil until golden brown and remove them. Step 11: Peel the garlic and chop it finely. Step 12: Switch to a wok and add a small amount of oil. Step 13: After the oil heats up, add the minced garlic and onions and stir-fry. Step 14: Add a small amount of black pepper. Step 15: Add the fried carrots, stir briefly, then add Worcestershire sauce. Step 16: Put in the beef and potatoes, then add beef broth and simmer for 15 minutes over low heat. Step 17: Add celery pieces halfway through. Step 18: Add the tomato paste, mix well, and continue to simmer for another 20 minutes with the lid on. Step 19: The cooking of Italian Beef Ragù is complete. There are tricks to making delicious dishes, and each of my recipes has its own tips. Search for ‘Italian cuisine’ to directly view my recipes!
