Cork to Fork: Windmill Red Beef & Mushroom Ragù

Cork to Fork is back and ready to serve up a hearty and delicious dish to warm up your bones and bellies during the cold winter season!

A slow-simmered winter sauce with tender beef, earthy mushrooms, and a whisper of dried fig warmth to liven up your pasta or sauteed vegetables.

Ingredients (Serves 4–6)

Ragù

  • 2 lbs beef chuck or beef shoulder, cut into small chunks

  • Kosher salt & freshly cracked black pepper

  • 2 tbsp olive oil

  • 1 large yellow onion, finely diced

  • 3 cloves garlic, minced

  • 12 oz cremini or baby bella mushrooms, finely chopped

  • 1 tbsp tomato paste

  • 1½ cups Windmill Red 🍷

  • 1 cup beef stock

  • 1 (28 oz) can crushed tomatoes

  • 1 tsp dried thyme

  • 1 bay leaf

  • Optional: ¼ tsp crushed red pepper flakes

  • Optional but lovely: 1–2 tsp finely chopped dried figs

To Finish

  • Fresh parsley or thyme

  • Freshly grated Parmesan or Pecorino

  • Cooked pappardelle, tagliatelle, or rigatoni – alternative option: roasted spaghetti squash or hearty sauteed vegetables

Instructions

1. Brown the Beef

Season beef generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized on all sides. Remove and set aside.

This browning is where the wine’s “dusty oak” note really comes alive.

2. Build the Base

Lower heat to medium. Add onion to the pot and cook until soft and golden, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.

Add mushrooms and cook until they release their moisture and begin to brown. Don’t rush this. This step deepens the ragù and mirrors the wine’s earthy mid-palate.

3. Tomato Paste & Deglaze

Stir in tomato paste and cook 1–2 minutes until brick red.
Pour in Windmill Red, scraping up all the browned bits. Let simmer 5 minutes to reduce slightly.

4. Slow Simmer

Return beef to the pot. Add crushed tomatoes, beef stock, thyme, bay leaf, and figs (if using). Stir to combine.

Bring to a gentle simmer, cover slightly ajar, and cook on low for 2½–3 hours, stirring occasionally, until beef is tender and the sauce is thick and silky.

5. Finish & Serve

Remove bay leaf. Taste and adjust seasoning.
Serve over wide pasta with grated cheese and a scattering of fresh herbs.

Serving & Pairing Notes

  • Best with pappardelle, wide noodles catch the sauce beautifully

  • Finish with olive oil drizzle or butter for extra silkiness

  • Pair with Windmill Red, OBVIOUSLY.

  • Enjoy!