- Olive oil
- 2 celery stalks, finely sliced
- 2 dried bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons balsamic vinegar
- 1 cup beef stock
- 1 tin diced tomatoes
Italian beef ragu, Preheat your oven to 180°C.
Heat a large oven proof cast iron dish and pour in some olive oil. Brown the cubed beef and leave them aside, you may have to do this in stages.
Once all the beef is browned all a little more oil to the pan and add the onion, garlic, carrot, celery and pancetta. Stir them to stop them sticking or burning and cook until they are soft and translucent. Add the browned beef and flour. Stir this all through and then add all your herbs (bay leaves, thyme, rosemary and sage).
Next stir in vinegar, wine, stock and tomato. Bring this all to the boil making sure everything has been stirred in. Cover with a lid and transfer it to the oven. Bake for 2 hours or until beef is tender.
This dish can be spiced up by adding chilli and can also be cooked for a longer period of time at a lower heat.
Serve over pasta with gremolata.