Italian rag∫
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An Italian ragout made with beef stewed in long tomatoes and garlic. The taste sensation is heavenly. You can serve it with spaghetti or pappardelle. And with a glass of good chianti.
Ingredients for eight
1 kg of roast beef 1 teaspoon of crushed tomatoes 1 dl of red wine vinegar (or 3 dl of red wine) 1 dl of olive oil; 5 cloves of garlic 1 tsp thyme 2 carrots 1 tsp black pepper 1 tsp salt fresh chives or rosemary for garnish
Cut the roast into cubes and place in a tureen. Spoon a generous amount of olive oil over the top. Fry the meat on the surface for a väriä.
Slice the garlic cloves and carrots into myös casar. Pour the red wine vinegar over the meat and bring to the boil. Season with pepper, thyme and salt.
Add the crushed tomatoes to the pot. Pour in enough water to cover the ingredients.
Roast the ragout over low heat under the lid until done, about 1.5 – 2h. Stir in the water and add more water if the ragout is in danger of drying out.
And leave to rise for a while and garnish with chives.
At the end of the cooking process, the garlic is ready to be added.
