Components
- 1.5 kg of a brain that is gaining speed
- One onion
- 1 salt splint (1/3 cup, finely chopped)
- Three garlic cloves
- 1 can of diced tomatoes with juice included
- 1/4 cup of tomato concentrate
- Half a tea cup of red wine
- Two bay leaves
- Three stems of basil, including both stalks and leaves
- 2 tablespoons of extra virgin olive oil
- Add salt and ground pepper as desired.
- fresh basil leaves for garnishing
Mode of preparation
- Peel and finely slice the pike onion and garlic cloves. Clean, dry, and dice the salted splinter into cubes. Cut the meat into large chunks, approximately 5 cm, and season with 2 teaspoons of salt and pepper according to your preference.
- Switch on the electric pressure pan (without the lid) and select the Refogar mode. Once heated, pour in the water and olive oil, add the onion, season with a pinch of salt, and sauté for approximately 3 minutes until softened. Then add the salt and continue sautéing for another 2 minutes.
- Incorporate the tomato extract, garlic, and bay leaf, stirring for 1 minute to release their aroma. Then deglaze with the wine and combine thoroughly.
- Include the peeled tomato and the entire basil sprigs. Add the meat, stir, cover the pan, and set it to cook under pressure for 40 minutes.
- Once the cooking time is complete, the electric pressure cooker will automatically shut off and maintain the food’s warmth. Turn the valve to let the pressure out. Open the cooker and use a skimmer to move the meat onto a plate, then shred it using two forks.
- Put the shredded meat back into the pan and stir thoroughly with the sauce. Serve alongside the basil leaves.
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The ragu can be prepared ahead of time and stored in the refrigerator for up to three days, making it easy to reheat when ready to serve (it actually tastes better if made a day in advance). You can also divide it into portions based on your household’s needs, using individual or larger containers, and freeze it.
Warning: when filling the containers, fill only up to three-quarters of their capacity, as the liquid will expand when frozen and may cause the container to break. To thaw, use the microwave or heat on low in a covered pan, with the time depending on the portion size.
COMMUNITY OVERVIEW
Ragù is an incredibly versatile dish that pairs well with various sides, making it perfect for everyday meals. It is delicious when served with rice mixed with spinach, carrot, and onion pheropha, along with chayote pickles. When accompanied by mashed potatoes and watercress salad, it transforms into a delightful dinner. The classic pairing with creamy polenta is always a favorite. Additionally, the same ragù can easily be used as a sauce for pasta!
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Transform the leftovers into a tasty, fresh rice dish.
