To celebrate Mitchells Nutrition X Pepper & Me Limited Edition Bone Broth Powder coming back after popular demand, we joined Cherie, Chef and founder of Pepper and Me, in the kitchen to make this melt in your both Ragu. Packed with hearty flavours and plenty of gut loving goodness. We can't wait for you to try it.
Bone Broth Ragu
The beauty of ragu is that you can chuck whatever you have on hand in it, be creative!
4 celery stalks
2 cans cherry tomatoes or chopped tomatoes
1/2 cup tomato paste
1.5-2kg kg meat - see notes below
8 cloves garlic
2 sprigs rosemary
750ml Bone Broth Powder infused with Man Grind (30gm powder, 750ml water)
Large handful fresh parsley
Pasta of your choice
- For this dish we used a kitco oval casserole, this makes a big batch, you can half the recipe for a smaller quantity
- Using a food processor finely chop onion, carrot and celery set aside
- Season assorted meat well with salt and pepper or Man Grind if you have it. Brown pieces in a cast iron pan with a good drizzle of olive oil. Remove from the pan and continue until all the meat is brown. Do this in batches
- Add some more olive oil to the pan and add chopped garlic, onion, celery and carrot. Sauté for a few minutes
- Add bone broth to deglaze the pan, cook off for a minute
- Add canned cherry tomatoes, rosemary and tomato paste to the dish and return the meat to the pan. Top with bone broth and lots of chopped parsley
- This needs 3.5 to 4 hours at 160 C fan bake, covered. It needs to be cooked low and slow until the meat is falling apart
- Remove from the oven and remove the meat from the sauce, place in a large board and shred the meat.
- Return the shredded meat to the sauce. If it feels too dry you can add a touch more wine or broth to rehydrate it slightly, around 1 cup
- Serve tossed through pasta of your choice. We love egg pappardelle and finish with a generous grating of Parmesan
For the meat we recommend using a variety of pieces. A good combination is a couple of pieces of beef shin, some brisket slices, a few pork sausages and an ox or beef cheek. You can also add ribs or oxtail. Anything will really work, but having some meat that is on the bone is essential for the flavour.
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