1
Preparing the meat: Cut the beef into large cubes. Season with salt and pepper.
2
Roasting the meat: Heat the olive oil in a large frying pan and fry the meat over a high heat until golden brown. When the meat is browned, remove it from the pan and set it aside.
3
Roasting the vegetables: In the same pan where you roasted the meat, add the onion, garlic, carrot and celery. Add dry BAM spices for even better flavour. Roast on medium heat until the vegetables are soft.
4
Add the liquids: add the tomato concentrate to the vegetables and fry for a few minutes. Then add the red wine and allow the alcohol to evaporate. Add the tinned tomatoes or tomato sauce, bay leaves and beef stock.
5
Cooking the ragout: Return the meat to the sauce, reduce the heat and cook, covered, on a low heat for 2-3 hours until the meat is completely tender. Stir occasionally.
6
Finishing: When the meat is tender, season the ragu with salt and pepper, if necessary. Serve with chopped fresh basil or thyme.
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