Ragu, the seasoned player in the Italian kitchen, gets a serious twist with tri-tip steak joining the cast. The tri-tip, known for its tenderness, takes the lead alongside tomatoes, onions, garlic, and herbs in a slow-cooking drama. This Ragu variation offers a straightforward, classic flavor to the Italian kitchen narrative. Bon appétit with a touch of culinary drama!
Tri-tip is a popular cut of beef that comes from the bottom sirloin of the cow. It is known for its rich flavor, tenderness, and versatility in cooking. Here are some reasons why tri-tip can be a great choice for a ragu sauce:
- Flavor: Tri-tip has a robust and beefy flavor that adds depth and richness to the sauce. The meat’s natural taste can enhance the overall flavor profile of the ragu.
- Tenderness: While not as tender as some other cuts, tri-tip is still relatively tender, especially when cooked properly. Slow cooking in a ragu sauce allows the meat to become tender and absorb the flavors of the sauce.
- Marbling: Tri-tip typically has some marbling, which is intramuscular fat that contributes to both flavor and tenderness. The marbling can add a nice level of richness to the sauce as it renders during the slow cooking process.
- Versatility: Tri-tip works well in slow-cooked dishes like ragu because it can handle long cooking times without becoming tough. The connective tissues break down, resulting in a tender and flavorful meat that complements the sauce.
- Affordability: Tri-tip is often more affordable than some other premium cuts, making it a cost-effective option for preparing a hearty and flavorful ragu sauce.
When making a ragu sauce with tri-tip, it’s essential to give it enough time to cook slowly, allowing the flavors to meld and the meat to become tender. This cut’s characteristics make it a good choice for creating a delicious and satisfying ragu that pairs well with various pasta dishes.
Tri Tip Ragu
Ingredients
- 2-3 pound tri tipsteak (cut into 3-4 pieces)
- 1 tbsp kosher salt
- black pepper (to taste)
- 3 garlic cloves chopped
- 1 yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 28 oz can crushed tomatoes
- 3 tbsp tomato paste
- 1 cup red wine
- 3 cups beer broth
- 1 tsp dried thyme or a few springs of fresh thyme
Instructions
Tri Tip Ragu
- Prepare the beef by patting it dry and generously seasoning it with salt and pepper.
- In a sturdy pot, heat up a tablespoon of olive oil over high heat. Give each piece of beef a good sear, making sure to brown all sides thoroughly. This should take about 3 to 5 minutes in total. Once done, transfer the beef onto a plate.
- Reduce the stove to medium-low and add the remaining two tablespoons of olive oil. Now, let's dive into the soffrito: sauté garlic and onions for a couple of minutes. Introduce the carrots and celery and continue the slow sauté for a patient 5 minutes.
- Add remaining Ragu ingredients and return the beef to the pot along with any juicy goodness on the plate. Crank up the heat to get it simmering, then lower it to a gentle bubble (take note).
- Cover the pot and let it slow-cook for a good 2 hours or until the beef reaches that tender, shred-worthy consistency (check Note 5 for slow cooker and pressure cooker variations).
- Time to shred – use two forks to coarsely break down the beef. Return it to the pot and let it simmer for an additional 30 minutes until the sauce thickens. The beef will also soften a bit more during this step.
- Give it a taste test and adjust the seasoning to your liking with salt and pepper. If the sauce leans a tad sour for your preference (see Note 6), throw in half a teaspoon of sugar.Put a lid on it and set it aside until you're ready to serve. Pro tip: It's even better the next day, and you can freeze it for months if you're feeling extra prepared!
Assemble with your favorite homemade or store bought pasta
- Boil a sea-sized pot of water with a tablespoon of salt. Cook pasta a minute less than the packet's nagging. Meanwhile, heat 5 cups of Ragu in a spacious pan.Toss freshly cooked pasta into the Ragu pool using tongs. Pour 3/4 cup of pasta water into the mix. Toss gently for 1-2 minutes until the sauce hugs the pasta.Serve immediately with a generous dusting of either parmesan or parmigiano reggiano. Bon appétit!
