Finally!!!!! I post the knife to the fork, the Romeo to his Juliet, the rain to the umbrella…..:
here is the Portwine Ragout that goes with the Pumpkin Gnocchi I posted a while ago. Maybe that Portwine Ragout with Gnocchi aren’t Romeo and Juliet….because you can also serve this Romeo, I mean Ragout, with Noodles or Potatoes or other yummie side orders. I just fell in love with the combination and the flavours. This Sauce……!
Even though it has a long cooking time, the preparations are done fast and you can just let it cook all by it self. I cooked it in the morning and reheated it at night when the guests came. That gave me time to focus on other things in the kitchen.
Here the Recipe for 6 People:
20g dried Porcini
0.4 cup hot Water
1 big yellow Onion
1 piece of Garlic
1 handfull fresh Oregano
1 handfull fresh italian Parsley
1.5kg Beef Ragout
Oil to fry
1 cup Red Portwine
2 Tbsp. Tomato Puree
1 cup Meat broth
150g Creme fraiche
Poor the hot water over the MUshrooms in a Bowl and let them soak for 20 Minutes. Then press out the juice and set the Porcini on the side and also the Mushroom water.
Peel and chop the Onion and the Garlic and the herbs. Set aside.
Dry the Meat with a paper towl, then salt and pepper it.
Cook all sides of the meat pieces on a high heat in a frying pan for a few minutes. Take the Meat out of the pan and set them aside. Now poor the Portwine in that same frying pan and mix it with the drippings from the meat. Set that in a bowl on the side.
Heat the Butter in the pan and braise the Garlic and Onion. Add the Tomato puree and cook it for a few minutes, then add the Meat ragout, Portwine juice, Mushroom water, Mushrooms and the fresh chopped Oregano. Then cover the Meat with meat broth.
Cook on a low heat for 2 1/2 hours with a lid on – until the meat is soft and tender.
Take out 4 serving spoons full of the Sauce and mix it with the Creme fraiche, then stirr it back into the big pot. Now keep the lid off and cook everything on a high heat, so the sauce can thicken. Season to taste with Salt and pepper and add the chopped Parsley.
Serve and enjoy
I combined this Recipe with the Pumpkin Gnocchi with Sage Butter
Love, Emily L.