Beef Ragū – ideal for Lasagna


  • 800g braising meat (skirt steak or similar)
  • 2 tblsn olive oil
  • 1 handful fresh rosemary leaves, finely chopped
  • 1 handful fresh thyme, leaves finely chopped
  • 1 small red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 cups Chianti
  • 2 cans plum tomatoes
  • 2 tbspn pearl barley
  • Salt
  • freshly ground black pepper 


  • Season the meat generously with salt and pepper. Fry the meat in olive oil until golden brown on all sides. Add your herbs, onions, garlic, carrot, and celery. Turn the heat down and continue to cook for 5 minutes, until the vegetables have softened.
  • Add the red wine and continue to simmer until the liquid has almost cooked away but left you with a fantastic color and fragrance.
  • Add the tomatoes, the pearl barley, and just enough water to cover the meat by 10 mm. Make yourself a cartouche of parchment or wax paper. Wet it with a little water, rub it with a little olive oil, and place it over the pan. Put a lid on the pan as well.
  • Cook over really low heat for about 2 to 3 hours, depending on the tenderness and type of meat. It’s ready when you can literally pull the meat apart in tender strands.
  • At this point, season the braise carefully with salt and pepper to taste and allow to cool slightly before removing the meat from the pan. Using 2 forks, pull apart all the pieces of meat. Skim any fat from the surface of the braising liquid. Put the meat back in the pan and place over low heat.


  • makes about 750 ml


  • Lamb, venison, whatever


  • Ideal for lasagna

“Stolen” from Jamie Oliver

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