Beef & Tomato Ragù
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Cooking tools:
- Food mill
- Roasting pan
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Saucepan
- Spoon
- Wooden spoon
- Colander
- Kitchen shears
- Pot
- Tongs
- Ladle
- Mixing bowl
- Measuring spoon
- Measuring cup
- Oven mitt
- Plate
- Serving bowl
- Fork
Ingredients
- 2 beef neck bones, or 1 large or 2 small beef shanks *see note
- 4 or 5 tbsp olive oil or FFM sunflower seed oil
- 2 large carrots, peeled
- 2 large onions, peeled
- 2 stalks of celery
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 qt pkg FFM frozen tomatoes, or 4 cups tomato sauce
- 2-3 tbsp tomato paste
- Salt
- pepper
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