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Slow Cooked Beef Ragù with Sweet Red Wine over Pasta

Published on 02.08.2016 under Mediterranean Recipes
Recipe type: Main Course
Cuisine: Mediterranean
Serves: 4
  • 1 kilo/ 2 pounds beef cut in cubes
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, cut in thick slices
  • 250 gr. / 9 oz. white mushrooms, sliced
  • 1 cup Mavrodafni sweet red wine, or any other wine you have available
  • 2 tbsp double concentrated tomato paste
  • ⅔ cup beef stock
  • ⅔ cup tomato juice
  • 3 tomatoes, mashed in the blender
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 4 bay leaves
  • Salt, pepper
  • About 10 basil leaves chopped
  • A bunch of parsley chopped
  • Olive oil for sautéing
  1. In a large skillet pour three to four tbsp of olive oil and sauté the beef chunks in medium/high temperature.
  2. Remove and place them in the slow cooker.
  3. In the same skillet add some olive oil if necessary and sauté the onion, garlic, carrots and mushrooms for about 5 minutes.
  4. Pour the wine and continue to sauté until half of the wine’s quantity has evaporated.
  5. Turn off the heat and transfer them to the slow cooker’s vessel as well.
  6. Add all the rest of the ingredients in the slow cooker and with a ladle mix them to incorporate.
  7. Start the slow cooker at high for eight hours.
  8. After that time you beef is ready.
  9. You can eat it with pasta or mashed potatoes.
  10. In case you don’t have a slow cooker, you just follow the same procedure only you transfer everything to a deep pot and bring to boil.
  11. Lower heat to low and simmer for at least four hours.
  12. Check occasionally with a fork to see of the beef is tender.


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