Red Wine Beef Ragout

Serves: 4 - 6
  • 5 lbs Lostine stew meat
  • 1 1/4 lbs pancetta, cubed
  • 1 1/2 carrots, peeled
  • 2 celery stalks, diced
  • 1 1/2 medium onions, diced
  • 10 cloves of garlic, sliced
  • 1 32-oz can of high quality stewed whole plum tomatoes
  • 1/8 C tomato paste
  • 2 Tbs olive oil
  • 1 bottle red wine
  • 3 bay leaves
  • 1 bunch thyme

Pour wine into non-reactive sauce pan and bring to boil to burn off alcohol, reserve. Cook pancetta in olive oil in a large pot over medium heat until slightly browned, then add onions and cook for about 5 minutes. While cooking, make a sachet in cheesecloth of bay leaves and thyme. Add celery and carrots and cook until veegetables are just starting to soften. Add garlic and cook for 2 minutes. Add tomato paste, stir, and continue to cook for 2 - 3 minutes. Add beef, tomatoes, wine and sachet to pot. Reduce heat and simmer for about 4 hours. Beef should begin to break down to create a sauce that is part beef, part pancetta, and part vegetable. If in doubt, keep cooking and add water to keep from burning. Season with ground pepper and salt to taste. 

Serve with papperdelle pasta or creamy poletna and top with freshly grated parmigiano Reggiano cheese.

Perfect Pairing

Doubleback — 2009 Cabernet Sauvignon

Winemaker Notes

Deep, beautiful ruby color. The nose opens to a bouquet of intense floral aromatics, red and black fruits, cassis, cinnamon, and chocolate, all of which reflect the generous warmth of the 2009 growing season. On the palate, the wine is soft, rich, driven with ripe fruit and incredibly silky tannins. There is a lovely thread of acidity that runs through this wine that elevates all the other generous components, which will bring a lot of pleasure the next 10+ years!