Sunday ragù, the long way
Three hours of almost nothing happening, then the best sauce you've made all year.
Ingredients
- 500g beef shin, cut into big chunks
- 2 onions, finely diced
- 2 carrots, finely diced
- 1 tbsp tomato paste
- 1 glass red wine
- 2 tins chopped tomatoes
- 250ml whole milk
- Salt, black pepper, a bay leaf
Method
- Brown the beef hard in a heavy pot, in batches. Don't crowd it — you want crust, not steam.
- Soften the onions and carrots in the same pot for 10 minutes. Scrape up the brown bits.
- Stir in the tomato paste and cook it out for a minute until it darkens.
- Add the wine, let it bubble away almost completely.
- Return the beef, add the tomatoes and the bay leaf. Barely simmer, lid ajar, for 2.5 hours.
- Add the milk in the last 30 minutes. It sounds wrong; it makes the sauce.
- Season at the end, not the start.
Notes from the kitchen
0 comments — swaps that worked, things to watch out for.
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