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"Rich, flavoursome and with a moreish meaty depth - cook with patience and enjoy with urgency.\n\nThe Only Beef Ragu Recipe You'll Ever Need\n\n\nYou shouldn't mess with the classics - so we don't.\nOur beautiful beef ragu begins with a traditional soffritto - onion, carrot and celery - the Holy Trinity of Italian cooking.\nChoose the best quality tinned tomatoes and bone broth, add a special blend or herbs and cook low and slow until the beef near enough dissolves into the sauce.\nShred your meat and its back into the pan to create a rich, tasty and moreish sauce that goes far beyond bolognese.\n\n\n\nThomas Joseph Butchery Grass Fed, Dry Aged Beef Chuck Steak\n\nOur Grass Fed Dry aged chuck steak is the perfect contender for slow cooking - reaching its full flavour potential and achieving a sumptuous texture when cooked with patience.\nCook for a minimum of 2 hours in your homemade ragu sauce to allow it to soak up a rich depth of flavour.\nAs well as cooking on the hob or in the oven, you can also prepare this dish using a slow cooker or pressure cooker - if you have one.\nHere's the recipe.\n\nSLOW COOKED SHREDDED BEEF RAGU RECIPE\nINGREDIENTS:\n\n\n1kg Grass Fed, Dry Aged Chuck Steak, quartered\n3 garlic cloves\n1 large brown onion, finely diced\n2 carrots, peeled and finely diced\n2 celery sticks, finely diced\n2 tablespoons tomato puree\n2 x 400g tins chopped tomatoes\n500ml beef broth (or stock)\n125ml red wine\n1 teaspoon dried oregano\n1 teaspoon dried thyme\n3 bay leaves\n2 tablespoons Organic farmhouse butter\n\nSalt &amp; pepper\n\n\n \nMETHOD:\n\n\nRemove the meat from the fridge around one hour before cooking - to allow it to reach room temp - then season generously on all sides\nHeat the butter in a large casserole dish on a medium hob until melted, add your beef chunks and sear until sealed on all sides - remove from the pot and set aside\nAdd the onion, garlic, celery and carrot to the pot and sauté for 10 minutes, then add the herbs and sauté for another 2 minutes until fragrant\nAdd the remaining ingredients aside from the meat to the pot, stirring until combined\nNext, add your beef and the juices back into the pot, cover with a lid and cook low and slow for 2-3 hours\nOnce cooked, remove your beef and shred with a fork - then place back in the pot and simmer for a further 30 minutes\nServe on a bed of fresh egg pappardelle pasta or cooked and seasoned courgette ribbons, then enjoy\n\n\n\n \nShopping List 👇\n\n\n\n1kg Grass Fed, Dry Aged chuck steak\n\n\n\nOrganic farmhouse butter\n\n\nBeef Broth\n\n\nOrganic garlic\n\n"
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