Beef Ragu With Mushroom And Fennel Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add the beef to the pot and brown on all sides. This will add depth of flavor to the ragu.
• STEP 3.Stir in the garlic, mushrooms, and fennel seeds. Cook for a few minutes until the mushrooms start to release their juices.
• STEP 4.Pour in the red wine and let it simmer for a couple of minutes to cook off the alcohol.
• STEP 5.Add the crushed tomatoes, beef broth, bay leaves, and thyme. Season with salt and pepper.
• STEP 6.Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, until the beef is tender and the flavors have melded together.
• STEP 7.Remove the bay leaves and thyme sprigs. Use a fork to shred the beef into smaller pieces.
• STEP 8.Serve the beef ragu over cooked pasta or creamy polenta. Garnish with fresh parsley and grated Parmesan cheese.
• STEP 9.Enjoy this delicious and comforting Beef Ragu with Mushroom and Fennel!

Cooking Tips

• For a deeper flavor, you can marinate the beef in red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, you can simmer the ragu uncovered for the last 30 minutes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the ragu gently on the stovetop or in the microwave before serving.
• Serve the beef ragu over cooked pasta or creamy polenta for a satisfying meal.