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Rustic French Beef Ragu
This is a riff on a French classic, inspired by the flavors of Beef Bourguignon but prepared in the style of a slow simmered ragu sauce. Chef Cedric's hearty ragu is made with ground beef and pancetta, stewed in a red wine and tomato sauce with cremini mushrooms, onion, and carrots. The rich sauce is accompanied by delicate potato gnocchi and finished with a sprinkle of parmesan cheese.
Nutritional facts
Protein
37g
Carbs
80g
Calories
730
Fat
28g
Ingredients
Gnocchi, Bay Leaf, Oregano, Carrots, Celery, Garlic Powder, Black Pepper, Fennel Seed, Onion, Red Wine, Kosher Salt, Crimini Mushroom, Thyme, Ground Beef, Canned Tomato, Pancetta, Italian Parsley, Parmesan Cheese
Reviews
3.9
Based on 492 reviews
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Jenny Schreck · 08/09/23
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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