(Recipe) Beef Ragu with Penne

2 pound of chuck/round etc
1 pound of italian sausage
0.5 pound carrots
2 chopped onions
1 can of tomato paste
1 can of crushed tomatoes
1 tsp of fennel
5 cloves of chopped garlic
~1 cup of beef stock
Wine for deglazing and taste. 1-2 cups

handful of basil
salt and pepper to taste
2 tbsp worcestershire sauce

soya sauce
fish sauce

Same as all other ragu recipes. Brown the meat, deglaze the pot with wine (I used white). Dice and add the vege, add canned tomatoes and paste.

Once everything is nicely mixed, place the pot in the oven and heat at 300F for 3.5 hours, or 250F for 6 hours.

1. I prefer to use the oven especially for ragu. On the stove top, the bottom tends to brown excessively, which is a good thing for developing complex flavors. Unfortunately, it is also easy to cross the line to create an agressively bitter char that sticks to the bot.
2. I am going for something rich in umami with a little bit of sweetness and acidity. The experimental section contains seasoning that I would like to try.
3. I have not done a blind taste test to determine if meat browning is important enough to be worth the trouble, but when the beefy aroma perforates the kitchen? Priceless.
4. If you have the fortune of buying beautiful chuck with fats and connective tissue included, don’t throw the trimmings away. Render them into a really flavorful stock instead. I recommend using a pressure cooker to reduce the time it takes to create the stock since you will be spending many more hours with the ragu.

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