Comfort food is satisfying because it is prepared in an unpretentious traditional way with a nostalgic appeal that reminds you of home, family or friends. As the seasonal clock turns from summer to autumn, our senses inevitably convey the message that the time for comfort food has arrived.
I happen to stumble across this versatile, rich, beautifully cooked meat-based sauce that is as good served with pasta, over polenta, in wraps, chilli con-carne, as a pie filling and even cottage pie.
The secret of a good ragu is to choose the right cut of meat. A wrong cut is probably the worst mistake you can make. Some cuts which are good for braising, like sirloin and prime rib, don’t break down in the same way and you’ll be left with chunks of tight, dry meat rather than meltingly tender beef. It is advisable to use cheaper cuts like shin, chuck or blade. Continue reading