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BEEF RAGU
2 pounds stewing beef
1 tablespoon olive oil, divided use (approximately)
2 onions, chopped
5 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1/2 cup red wine (or beef stock)
3 cans (28 oz each) tomatoes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Trim fat from beef; cut into 1-inch cubes. In Dutch oven or heavy saucepan, heat 1 teaspoon of the oil over medium-high heat; brown beef, in batches and adding enough of the remaining oil as needed. Transfer to plate.
Add more oil to pan if necessary; cook onions and garlic over medium heat, stirring occasionally, for 5 minutes or until softened.
Add carrots, celery, basil, thyme and oregano; cook for 5 minutes.
Add wine; cook, stirring to scrape up brown bits from bottom of pan, for about 2 minutes or until liquid is almost evaporated.
Add tomatoes, salt and pepper; bring to boil, breaking up tomatoes with back of spoon. Reduce heat to simmer. Return beef and any accumulated juices to pan; cook for about 3 1/2 hours or until thickened and only small amount of liquid remains on surface.
VARIATIONS:
CACCIATORE SAUCE
Makes 10 cups
Omit beef; substitute 12 chicken thighs (about 4 pounds), skinned, boned and cut into 1 1/2-inch pieces. After browning, cover and refrigerate.
Add 3 cups sliced mushrooms along with carrots.
Substitute 1 1/2 teaspoons dried rosemary for basil; substitute marjoram for oregano.
Cook for about 10 minutes or until mushrooms begin to brown. Return chicken to pan after simmering for 3 hours; cook for 30 minutes or until chicken is tender.
SAUSAGE AND PEPPER SAUCE
Makes 9 cups
Omit beef; substitute 2 pounds Italian sausage. Remove casings; cut into 1/2-inch pieces. Brown pieces, in batches and keeping pieces whole, about 8 minutes. Drain off all but 2 teaspoons fat.
Omit oregano, thyme and salt. Add 1 teaspoon fennel seeds.
Substitute 2 each sweet green and red peppers, chopped, for carrots and celery.
Simmer for 4 hours. Season with salt and pepper to taste.
CHUNKY VEGETARIAN MUSHROOM SAUCE
Makes 10 cups
Omit beef. Along with carrots, add:
3 cups quartered mushrooms
3 zucchini (1 pound total), chopped
1 each sweet red and green pepper, chopped
1/4 teaspoon granulated sugar
Cook over medium-high heat for 20 minutes or just until mushrooms are golden. Simmer as directed.
Source: Canadian Living magazine; April, 1998
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