Oliver’s Taranga cooking series – Episode 5
This months recipe for our Oliver’s Taranga cooking series is a Beef Ragu accompanied by the 2017 DJ Reserve Cabernet Sauvignon.
The last chilly nights of Winter are here and we are all looking forward to Spring and hopefully no more lockdowns! Beef Ragu is the Queen of all comfort foods. A warming dish enjoyed by the whole family.
I’m not sure about you, but I reach for the DJ Cabernet Sauvignon to accompany it. This 5 year old wine is supple and smooth. There are still years of cellaring life however, if you love the fresh primary characters of Cabernet Sauvignon this is your window to start enjoying.
2017 DJ Cabernet Sauvignon – SHOP NOW>
Beef Ragu
INGREDIENTS
2 tbsp. extra-virgin olive oil, divided
1.3kg good quality beef mince
100 gm pancetta, finely chopped
50 gm unsalted butter, roughly chopped
1 tsp salt
1 medium brown onion, diced
3 small carrots, diced
1 large celery stalk, diced
5 cloves garlic, thinly sliced
1/2 tsp. fennel seeds
10 sage leaves
15 gm dried porcini mushrooms
1.5 litres (6 cups) beef stock
100g tomato paste
Parmesan, for serving
Fresh thyme, for serving
DIRECTIONS
- In a large frypan, add 1/2 the olive oil and add onion and cook. Until soft. Add garlic and fennel seeds and cook until fragrant. Remove from pan and set aside
- Heat remaining oil over medium heat. Add beef mince and and pancetta, increase heat to high, add 2 tsp of salt and cook until liquid evaporates and meat browns. Scatter butter over meat and stir until evenly brown.
- Add vegetables, sage and mushrooms and cook over low-medium heat for 10-15 minutes or until vegetables soften. Add tomato paste, stir to combine and cook for 5 minutes.
- Add 1 cup stock and cook over high heat and reduce liquid until almost evaporated. Repeat process twice, then add remaining beef stock and cook, covered, over low heat for 1 hour. Add more stock if ragù becomes too dry.
Remember to take a pic and share on socials using hashtag #oliverstarangacookingseries
