Beef, Pancetta & Tomato Ragu

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By Team Studio Kitchen

Imagine coming home after a long day to the comforting richness of a hearty ragu. Our Beef, Pancetta & Tomato Ragu is incredibly easy to make, and it's the perfect dish to cook in large batches and freeze for those busy midweek dinners. This versatile recipe can be adapted to suit your taste, making it a timeless addition to your repertoire.

Featuring tender oyster blade beef, smoky flat pancetta, and lots of fresh vegetables, this ragu is infused with robust flavours of garlic, thyme, oregano, and a hint of fiery bird’s eye chilies. The savoury base of beef broth and whole peeled tomatoes brings everything together into a mouthwatering sauce that clings perfectly to your favourite pasts like our gorgeous homemade Cavatelli or Orecchetti. This recipe is an absolute cinch to make, so prepare a big batch and enjoy its deliciousness anytime.

Time

3

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

8
servings

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Ingredients

Servings

metric
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200g flat pancetta
1.3 kg oyster blade steak
1tbsp olive oil
2 medium brown onions
2 medium sized carrots
3 sticks celery
6 large cloves of garlic
2 bird’s eye chillies
1 litre beef broth
3 400g tins whole peeled tomatoes
2sprigs thyme
2sprigs dried oregano
 q.s. red wine vinegar
 q.s. freshly ground black pepper
 q.s. salt flakes
1

 

2

To start… preheat an oven to 180℃. Remove the skin from pancetta and discard. Cut the pancetta  into small dice. Heat a large wide based oven proof pot over a medium heat add the olive oil and when hot add the pancetta and cook, stirring constantly until crispy. Remove from the pot using a slotted spoon, leaving the rendered fat behind. Reserve the pancetta.

 

3

To prepare the vegetables… while the pancetta is cooking cut the onion, carrot and celery into small dice.

 

4

To prepare the oyster blade… cut into 2-3cm dice and season well with freshly ground black pepper

 

 

5

Remove the pancetta… from the pot with a slotted spoon, sed aside.

To brown the meat, add one third of the diced oyster blade to the pot and brown thoroughly, remove and repeat the process until all the meat is browned.

 

 

6

To cook the vegetables… add them to the pot and sauté until they are soft. Then add the garlic and chilli and cook to soften for a few minutes.

 

 

7

Add the herbs... and stir though.

 

8

Add the pancetta... back to the pot followed by the browned oyster blade, tomatoes and beef stock.

Add a generous splash of your favourite red wine vinegar and bring to the boil. Cover the pot with a lid and place in the oven for 2.5 hours or until the meat is completely tender and falling apart.

 

9

Remove from the oven... and leave to cool and allow the fat to rise to the top. We prefer to leave this overnight in the fridge before removing the cooled fat in the morning.

Reheat and adjust seasoning with salt and pepper if required and serve or portion for the freezer.

This is a delicious braise that could be eaten with some soft polenta or mashed potato. The meat will break down into small pieces and would be delicious with Cavatelli or Orecchetti pasta’s that will hold on to the rich delicious sauce. 🤌

 

 

1
0 hours 0 minutes
2
0 hours 0 minutes

To start… preheat an oven to 180℃. Remove the skin from pancetta and discard. Cut the pancetta  into small dice. Heat a large wide based oven proof pot over a medium heat add the olive oil and when hot add the pancetta and cook, stirring constantly until crispy. Remove from the pot using a slotted spoon, leaving the rendered fat behind. Reserve the pancetta.

3
0 hours 0 minutes

To prepare the vegetables… while the pancetta is cooking cut the onion, carrot and celery into small dice.

4
0 hours 0 minutes

To prepare the oyster blade… cut into 2-3cm dice and season well with freshly ground black pepper

 

5
0 hours 0 minutes

Remove the pancetta… from the pot with a slotted spoon, sed aside.

To brown the meat, add one third of the diced oyster blade to the pot and brown thoroughly, remove and repeat the process until all the meat is browned.

 

6
0 hours 0 minutes

To cook the vegetables… add them to the pot and sauté until they are soft. Then add the garlic and chilli and cook to soften for a few minutes.

 

7
0 hours 0 minutes

Add the herbs... and stir though.

8
0 hours 0 minutes

Add the pancetta... back to the pot followed by the browned oyster blade, tomatoes and beef stock.

Add a generous splash of your favourite red wine vinegar and bring to the boil. Cover the pot with a lid and place in the oven for 2.5 hours or until the meat is completely tender and falling apart.

9
0 hours 0 minutes

Remove from the oven... and leave to cool and allow the fat to rise to the top. We prefer to leave this overnight in the fridge before removing the cooled fat in the morning.

Reheat and adjust seasoning with salt and pepper if required and serve or portion for the freezer.

This is a delicious braise that could be eaten with some soft polenta or mashed potato. The meat will break down into small pieces and would be delicious with Cavatelli or Orecchetti pasta’s that will hold on to the rich delicious sauce. 🤌