Beef Ragu Recipe for Pressure Canning

Get ready for Fall and Winter by putting some warm, hearty and delicious meals on the shelf! Inspiration Recipe: Chef Billy Parisi's Short Rib Ragu    • The Short Rib Ragu My Family is Addicted to   Ingredients (Makes 5 quarts OR 10 pints OR 7 24oz jars) 4 oz diced pancetta 4lbs trimmed and cubed chuck roast, stew beef or boneless short rib 4 finely diced carrots 4 finely diced stalks of celery 1.5 large finely diced onions 10-12 diced garlic cloves 6T tomato paste 2.5 cups dry red wine 48 oz tomato puree (6 cups) 32oz good quality beef stock (4 cups) 2tsp dried crushed rosemary 1tsp dried thyme 1-2T dried parsley 2 bay leaves 1-1.5T sea salt, to taste black pepper to taste Cook pancetta in large pot until fat is rendered, remove and set aside. Pat dry beef cubes. Salt beef. Add enough beef to the pan to loosely cover the bottom of the pan. Leave undisturbed 3-4 minutes until starting to brown. Flip beef over and repeat browning process on all sides. Repeat with remainder of beef until all beef has been browned. Remove beef and set aside. Add onions and salt to pan. Let onions sweat while scraping brown bits from the bottom and sides of the pan. Add carrots, celery. Cook over low for 10 minutes. Add garlic and stir. Add tomato paste and stir to incorporate, cooking for 2-3 minutes. Add red wine. Stir to incorporate, scraping the bottom and sides of pan as needed. Let simmer 5-7 minutes to reduce gently. Add tomato puree, beef stock, herbs, pepper, cooked pancetta. Stir to incorporate. Simmer 10 minutes. Taste for seasoning, adding salt to taste. Remove bay leaves prior to jarring. Fill the clean and warmed jars: Add about a half cup of sauce to the bottom of each jar. Divide meat evenly among the jars. Top with sauce to a generous 1" headspace. Debubble. Adjust head space as needed. Wipe rims clean. Add lids and rings to finger-tight. Add jars to warmed pressure canner. Process pints for 75 minutes at the appropriate pounds of pressure for your elevation. Process quarts and 24oz jars for 90 minutes at the appropriate pounds of pressure for your elevation. To serve: Prepare pasta according to package directions for "al dente". Pappardelle is the traditional favorite, but use what you have. Drain pasta and keep warm. Pour jar of Beef Ragu in pan on medium heat, gently breaking up beef cubes. Stir to disperse beef. Add drained pasta and toss with beef and sauce. Let simmer 2-3 minutes until heated through. Serve. What will you get free for a year? Explore Butcher Box today: http://rwrd.io/ytflhup?c Explore Azure Standard: https://www.azurestandard.com/?a_aid=... Hero Keto Bread ($10 off your first $40 order through my link): http://rwrd.io/ya01lpl?c My Amazon storefront where you'll find all the Amazon products I use and love (and for which I earn a small commission if you purchase through my link. Thank you!) https://www.amazon.com/shop/growandpr... Harvest Right Affiliate Link: https://affiliates.harvestright.com/2.... I will earn a small commission if you purchase through this link. I greatly appreciate your support of this channel! Altitude Adjustments for Water bath and Pressure Canning: https://www.ballmasonjars.com/adjust-... Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: https://forjars.co?sca_ref=2901432.Vb... and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful! Amazon Affiliate Links most requested: Mason Jar opener: https://amzn.to/42JrXAh Ball Complete Book of Home Preserving: https://amzn.to/3NEUJfh Allulose: https://amzn.to/3PAF9ny Presto Electric Canner: https://amzn.to/3XsdxTi Steam Canner: https://amzn.to/3O6v4NG