Recipe detail

Beef Beef ragout

10.10. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

Program steps

  • Preheating:
  • 220 °C

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1
Hot air
100 %
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probe icon 200 °C
ventilator icon 100 %
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add root vegetables and the thyme

2
Hot air
100 %
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probe icon 180 °C
ventilator icon 100 %
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add onion and garlic

3
Hot air
100 %
time icon Termination by time
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probe icon 180 °C
ventilator icon 100 %
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add the tomato paste and wine

4
Hot air
100 %
time icon Termination by time
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probe icon 180 °C
ventilator icon 100 %
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add the tomatoes and the stock, cover the GN with a lid

5
Combination
50 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 160 °C
ventilator icon 100 %
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Ingredients - number of portions - 14

Name Value Unit
ground beef 2500 g
onion 4 pcs
carrot 250 g
celery bulb 200 g
tomato puree 400 g
crushed tomatoes tin 1200 g
garlic cloves 7 pcs
dry red wine 650 ml
beef broth 4 l
sprig of thyme 4 pcs
salt 3 g
vegetable oil 50 ml
ground black pepper 0.5 g

Nutrition and allergens

Allergens: 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 462.2 kJ
Carbohydrate 12.6 g
Fat 30.8 g
Protein 32.1 g
Water 0 g

Directions

Roast the minced meat. Cut the vegetables into very small cubes. After the meat is roasted add the oil, and root vegetables. After 5 minutes add the onion and garlic. After that add the tomato paste and wine. And next, add the tomatoes and the stock. Cover with a lid and carry on cooking according to the steps of the program.

Recommended accessories

Enameled GN container