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MUSHROOM AND BEEF SHORT RIB RAGU (PORTABELLINI)

MUSHROOM AND BEEF SHORT RIB RAGU (PORTABELLINI)

MUSHROOM AND BEEF SHORT RIB RAGU (PORTABELLINI)

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Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 15ml oil
  • 400g beef short rib
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 1 carrot, diced
  • 60ml red wine optional
  • 500ml beef stock
  • 15ml oregano leaves
  • 45ml tomato paste
  • 300g portabellini mushrooms, sliced
  • To serve:
  • 400g tagliatelle, cooked
  • Parmesan cheese
  • a few basil leaves

Instructions

Preheat the oven to 180°C. Heat the oil in a pan and brown the short ribs in batches until browned all over. Transfer the shortribs to an ovenproof casserole. Return the pan to the stove and gently fry the onion, garlic and carrot for 5 minutes, stirring occasionally. Transfer the mixture to the casserole and add the red wine, beef stock, oregano and tomato paste. Cover and cook the casserole in the oven for 30 minutes. Reduce the temperature 160°C and cook for 2 hours or until the meat is tender. Stir in the mushrooms and return the casserole to the oven for 10 minutes. Allow to stand for 15 minutes and pull away the meat from the bones using 2 forks. Return the meat to the casserole, keep warm, and serve with fresh tagliatelle, Parmesan cheese and fresh basil leaves.

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