Beef Ragu - afia.pimula.host

Ingredients

1 Tablespoons Afia Corn Oil

1 Strips Bacon Fine Dices

1 piece Yellow Onion Fine Dices

1 piece Celery Fine Dices

1 piece Carrot Fine Dices

3 Cloves Garlic Minced

350 Grams Ground Beef Finly chopped

350 Grams Ground Lamb Minced

90 Grams Chicken Liver Blended

1 Cup Non-sparkling Red Grape Juice

0.25 Cup Chopped Tomato

0.5 Liter Chicken Stock Warm

3 Tablespoons Gelatin Powder

1 piece Bay Leaf

1 Teaspoons Afia Salt

0.5 Teaspoons Afia Black Pepper powder

0.5 Teaspoons Afia Paprika

1 Cup Cooking Cream

50 Grams Parmigiano Raggiano Grated

2 Tablespoons Parsley Chopped

In a heavy oven-safe pot, heat Afia Corn Oil over medium heat.
Add bacon and sauté until it starts to crisp and release its fat.
Add onion, celery, and carrot. Cook until soft and lightly caramelized.
Stir in minced garlic and sauté briefly until fragrant.
Add ground beef, ground lamb, and blended chicken liver. Cook until browned and well combined.
Pour in the wine to deglaze the pot, scraping up any brown bits from the bottom.
Stir in the chopped tomato and bay leaf.
Mix gelatin powder into the warm chicken stock until fully dissolved, then pour it into the pot.
Season with Afia salt, black pepper, and smoked paprika.
Cover the pot and transfer to a preheated oven at 170°C. Let it cook slowly for 3 hours.
Once cooked, remove the pot from the oven.
Stir in the cream, Parmigiano, and chopped parsley.