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Ragout

Beklager, toppingen er spist opp.

Ingredients

Method

I recommend making large quantities of this ragu when you first make it. The larger the volume, the longer it takes to cook and reduce it, and the better the texture you get and the better the taste you get. This sauce is insanely good for spaghetti (preferably papardelle), lasagna and for pizza. Start by boiling the oxtails, 2kg before cooking. It takes a few hours, but you get a flavorful meat and the world's best stock that you can use for soups. The world's best Pho is made with oxtail stock. You can use carrot peels and onion peels to get an even better stock. Throw a bay leaf in with the oxtails. When the tails are tender, you have to pick them off the bones. Do it while the oxtails are as hot as you can. When they get cold, it becomes much harder to pick them. Strain the stock and put in a mold and set aside to cool. When the stock is cold, you can cut it up with a knife, wrap it in plastic, label it and throw it in the freezer until you need it. Now you have the oxtails. Then you fry the minced meat. Fry in smaller quantities so that the meat gets really brown. It gives a much better taste. When the minced meat is fried, have olive oil in the frying pan, use the same pan that you fried the meat in, we want all the flavor from the fried meat. Cut the onion into strips and put it in the frying pan. It will take a long time to caramelize the onion. Put the plate on medium heat. Put the shredded onion and water in the frying pan, a seed from star anise and a tablespoon of butter. Let the onion caramelize until it becomes buttery soft and brown. In a saucepan, you have a good dash of olive oil, the carrot and the celery root. Let these simmer on medium heat until the vegetables are soft. Then add the fried ground beef, the canned tomatoes and the caramelized onion. Let this cook over medium heat for as many hours as possible. At least 5 hours. Stir regularly so that the ragu does not burn at the bottom. If the ragu becomes dry, just add half a liter of water and let it continue to cook. When the oxtails are cooked, chop the meat as finely as possible and add the ragu. When the ragu has a nice thickness and texture, it should be a smooth mass and you should not see that there is carrot and celery root in the mass, then remove the ragu from the plate and stir in the butter. Season with salt, pepper and sugar. Divide into suitable portions and freeze. For pizza I expect 50g of ragu per pizza. For pasta I expect 200g per portion.