Beef heart ragu

Nutritional Benefits of Beef Heart

Beef heart is a highly nutritious organ meat that offers numerous health benefits. It is a rich source of essential nutrients and vitamins, making it an excellent addition to your diet. Here are some of the nutritional benefits of beef heart:

1. High Protein Content: Beef heart is packed with protein, which is essential for building and repairing tissues in the body. Protein also helps in maintaining healthy hair, skin, and nails.
2. Iron-Rich: Beef heart is a great source of iron, a mineral that plays a vital role in transporting oxygen throughout the body. Iron deficiency can lead to fatigue and weakness, making beef heart an excellent choice to boost your iron levels.
3. Vitamin B12: Beef heart is loaded with vitamin B12, which is essential for proper brain function and the production of red blood cells. A deficiency in vitamin B12 can lead to fatigue, memory problems, and anemia.
4. Rich in Zinc: Zinc is an essential mineral that plays a crucial role in supporting the immune system and promoting wound healing. Beef heart is a good source of zinc, helping to support overall immune health.
5. Good Source of Coenzyme Q10: Beef heart contains Coenzyme Q10, a powerful antioxidant that plays a vital role in energy production within cells. It also helps protect cells from oxidative damage.

Ingredients

1. Beef heart: 1 pound
2. Onion: 1 large, finely chopped
3. Garlic: 3 cloves, minced
4. Carrots: 2 medium-sized, diced
5. Celery: 2 stalks, diced
6. Tomato paste: 2 tablespoons
7. Canned diced tomatoes: 1 can (14.5 ounces)
8. Beef broth: 1 cup
9. Red wine: 1/2 cup
10. Italian seasoning: 1 teaspoon
11. Bay leaves: 2
12. Salt and pepper: to taste
13. Olive oil: 2 tablespoons

Processing Steps

1. Sear the Beef Heart: Heat olive oil in a large pot over medium heat. Season the beef heart with salt and pepper, then sear it on all sides until browned. Remove the beef heart from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, diced carrots, and celery. Sauté until the vegetables are softened and fragrant.
3. Add the Remaining Ingredients: Stir in the tomato paste, canned diced tomatoes, beef broth, red wine, Italian seasoning, bay leaves, and season with salt and pepper to taste.
4. Cook the Ragu: Return the seared beef heart to the pot and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours or until the beef heart is tender and the flavors have melded together.
5. Shred the Beef Heart: Once the beef heart is tender, remove it from the pot and shred it using two forks.
6. Finish the Ragu: Return the shredded beef heart to the pot and simmer for an additional 15-20 minutes to allow the flavors to further develop.
7. Serve and Enjoy: Serve the beef heart ragu over your choice of pasta or rice. Garnish with fresh herbs, such as parsley, and grated Parmesan cheese.

Tips and Recommendations

Here are some tips and recommendations to enhance your beef heart ragu:

• For a richer flavor, marinate the beef heart in red wine and herbs overnight before searing it.
• Feel free to add other vegetables like mushrooms or bell peppers to the ragu for added flavor and nutritional variety.
• If you prefer a thicker sauce, you can add a tablespoon of flour or cornstarch mixed with water to the ragu and cook for a few more minutes.
• Leftover beef heart ragu can be stored in the refrigerator for up to 3 days or frozen for longer shelf life.

Shopping List:

1. Beef heart (1 pound)
2. Onion (1 large)
3. Garlic (3 cloves)
4. Carrots (2 medium-sized)
5. Celery (2 stalks)
6. Tomato paste (2 tablespoons)
7. Canned diced tomatoes (1 can, 14.5 ounces)
8. Beef broth (1 cup)
9. Red wine (1/2 cup)
10. Italian seasoning (1 teaspoon)
11. Bay leaves (2)
12. Salt and pepper (to taste)
13. Olive oil (2 tablespoons)