This dish is a joint effort of my partner and me. We usually cook it together on a lazy Sunday, when we stay at home the whole day. It’s partially because this Ragu is the best thing (food-wise ;-)) that can happen to you after a long hard week and partially because it takes 5 hours to cook. I hope the cooking time won’t put you off because it’s really worth waiting (and you don’t actually have to stand in the kitchen for 5 hours!).
Cooking time: 4-5 hours
2 tbsp olive oil
450g diced casserole/stewing beef
1 onion, chopped
3 garlic cloves, chopped
25g dried porcini mushrooms
200ml passata (or 30ml passata and 1,5 cup of white wine)
2 bay leaves
salt and pepper, to season
1 tsp rosemary (optional)
1/4 tsp cinnamon (optional)
200g pennoni pasta
parmesan, to serve
1. Soak the dried porcini mushrooms in boiled water for 30 minutes. In the meantime, chop the garlic and onions.
2. Heat the frying pan with the olive oil. Fry the beef with the onion and garlic until the meat is browned on all sides.
3. Drain the porcini mushrooms and reserve the liquid on the side.
4. Add the passata (or passata and white wine), porcini mushrooms, bay leave, rosemary (optional) and season with salt and pepper to the meaty ragu. Cook gently for 30 minutes, stirring often.
5. Stir in the reserved mushroom liquid and top with enough water to cover. Bring to boil, cover and simmer for 3-4hrs (stir every hour) until the meat is very tender.
6. Boil the pasta for 8 minutes. Serve with grated parmesan on top.
It can’t get much better than this!