A ROYAL PORTFOLIO RECIPE: SLOW-COOKED BEEF RAGÙ
Bring The Royal Portfolio Dining Experience Home.
As the seasons change around the world, you might need to warm up with this authentic slow-cooked Beef Ragù. Many people have been experimenting in the kitchen while stuck at home – some making their own pastas and breads. This traditional Ragù is the perfect partner to homemade Tagliatelle or Fettuccine and makes a great base for a Lasagne.
Ragù is a very popular and widely-used Italian meat-based sauce. Originating in Bologna, Italy, Bolognese is a variation of Ragù and dates back to the 15th century. For those wanting a meat-free option, try our vegetarian tomato-based Napolitana Sauce.
Executive chef Veronica Canha-Hibbert from The Silo Hotel shares how she splits her Ragù recipe in half to make two mouth-watering dishes. Half can be used as a pasta sauce and half for a delectable Lasagne with cheddar & leek sauce. Delicious comfort food for the whole family.
1 red onion
2 cloves of garlic
1 large carrot
3 sticks of celery
2 sprig thyme
1kg lean beef mince
2 x 400g tin of quality chopped tomatoes
1 small tin tomato paste
1 cup white wine
3 bay leaves
1 bouquet garni
2 x 500ml organic beef stock
On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery. Slice the bacon into lardons. Put a large saucepan on a medium-high heat olive oil. Add the bacon, thyme, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally. Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over, stirring and breaking it up with a spoon as you go. Add the tomato paste and fry off and then deglaze with the white wine and add the tomatoes, beef stock and 2 tins of water. Season with pepper, and add the bouquet garni and then reduce to a low heat, then cover and simmer for around 1 hour and 30 mins, stirring occasionally. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Carefully pick out and discard the bay leaves, bouquet garni and the sprig of thyme.
This can now be split in half.
500g dried/fresh Fettuccine
Fill a large pot three-quarters of the way up with boiling water, add salt and bring up to the boil. Add the Fettuccine and cook according to packet instructions – check the pasta and ensure it’s al dente. Once the Fettuccine is done drain in a colander over the sink and then add to the pot of Ragù. Stir the Fettuccine into the sauce, adding a splash of pasta water to loosen if needed. Cover with a lid and allow the pasta to absorb the sauce for about 5 mins. Divide between bowls and sprinkle with Parmesan.
Cheddar & Leek Sauce
2 cups grated cheddar
2 tablespoons olive oil
1 clove garlic, finely chopped
2 small leeks or 1 small onion
4 tablespoons plain flour
1 litre full cream milk
1 tsp Dijon Mustard
Trim, wash and finely slice the leeks and sauté in a heavy base saucepan with the garlic and olive oil. Add the flour and stir well, then gradually add the cold milk, stirring continuously. Turn the heat up and bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly. Add the Dijon mustard and half the grated cheese and season.
Build Your Lasagne
Spoon a layer of the Ragù into a large deep ovenproof dish and spread it out evenly, top with a layer of Lasagne sheets. Spoon over a layer of the white sauce, then another layer of Lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, or however many layers your baking tray will allow and finishing with a layer of white sauce. Allow the uncooked Lasagne to stand for at least an hour before baking so that the layers and moisten the Lasagne sheets. Sprinkle over the remaining cheese and bake the Lasagne in the oven for 45 minutes or until golden and bubbling. Remove the Lasagne from the oven and leave to sit for 5 to 10 minutes before serving.
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