For company
Bolognese beef ragù pot roast — silverside in white wine & tomato
My favourite beef ragù, from my first Italian cookbook. A whole silverside braised low in tomato and white wine until it falls into the sauce. If you want to impress your prospective in-laws, this is what you make.
The house smells incredible for hours. It turns a house into a home — something I would be proud to feed my granny.
Method
- 01
Take the beef out of the fridge an hour before you start and pat it very dry. Season it hard, all over, with salt and pepper.
- 02
Heat the oil and butter in a heavy casserole over medium-high heat. Brown the silverside on every surface — properly, until it is deep mahogany, about 12 minutes in total. Do not rush this; it is the whole flavour of the dish. Lift onto a plate.
- 03
Turn the heat down. Add the pancetta and let it render, then tip in the mirepoix — carrot, celery and your onion or leeks — with a good pinch of salt. Cook gently for 15 minutes until soft and sweet, not coloured. Add the garlic for the last two minutes.
- 04
Stir in the tomato purée and cook for a minute, then pour in the white wine. Scrape every brown bit off the base and let it bubble hard for 3–4 minutes until the sharpness cooks off.
- 05
Add the crushed tomatoes, stock, bay, oregano and the basil stalks. Bring to a bare simmer and season.
- 06
Return the beef and any resting juices to the pot; the liquid should come about two-thirds of the way up. Cover with a lid slightly ajar and cook at 150°C fan for 3–3½ hours, turning the meat every hour, until a fork slides in with no resistance.
- 07
Lift the beef out and rest it under foil. If the sauce is loose, simmer it uncovered on the hob for 10–15 minutes until glossy and thick.
- 08
Either carve the beef into thick slices and spoon the ragù over, or pull it into the sauce with two forks so it becomes a true ragù. Taste again for salt and pepper.
- 09
Tear in the basil, scatter the parsley, and serve with warm flatbreads or soft mash.
Keep cooking
