Beef Ragu
serves 4
Serve this meat ragu over your hot cooked pasta of choice, a bed of steamed brown rice, or a bowl of hot cooked quinoa.
Read more about this recipe at Karina's Kitchen.
1 tablespoon extra virgin olive oil
1 pound ground beef
1 large onion, diced
4 cloves garlic, chopped
1/4 cup organic tomato paste
1 cup organic beef broth
1 (28-ounce) can whole tomatoes, with juice
1 cup red wine
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Agave (optional)
prep: 20 minutes
total: 1 hour 30 minutes
heavy bottomed pot with a lid
wooden spoon
1. Heat the olive oil in a large heavy bottom pot or Dutch oven and add the ground beef; stir until lightly browned. Add the onion and garlic and stir; cook until the onion is soft.
2. Using a wooden spoon, stir in the tomato paste and cook 1 to 2 minutes.
3. Add in the broth, tomatoes and red wine. Break apart the tomatoes with a wooden spoon. Add in the herbs, sea salt and pepper. Bring to a simmer. Add a splash of balsamic vinegar. Stir. Cover and lower the heat, keeping the sauce on low simmer for 1 hour.
4. Check the thickness of the sauce and cook it longer to reduce it, if you like. If the sauce is too thick, add more broth.
5. Taste test -- if the sauce is acidic, add a dab of agave until the flavors balance.
