This month I had the opportunity to attend a Beauty and the Beast event at the Williams Sonoma in Beverly Hills that included some recipe demos, flower making and more. The chef’s at Williams Sonoma created a few Beauty and the Beast inspired dishes that we got to try that included Meat Ragu, Cheese Souffle and Squash Soup du Jour. Below I am sharing a quick video of the cooking demo as well as the delicious Meat Ragu Recipe you will want to try.
During the Beauty and the Beast event at Williams Sonoma, the Meat Ragu was made in their new Limited Edition Beauty and the Beast Dutch Oven from Le Creuset that is ideal for use on any cooktop, including induction.
Created in honor of Disney’s live-action adaptation of Beauty and the Beast, this vibrant blue-enameled chef’s oven by Le Creuset casts an enchanting spell over the kitchen. Featuring an iconic red rose design and a golden knob engraved with “Be Our Guest,” this special-edition piece is available in limited quantities.
If you love to cook I would recommend looking to see what classes and events are going on your local Williams Sonoma. Each of the William Sonoma locations offers it’s own culinary events and classes that are really fun! To see what is going on at your local Williams Sonoma visit: http://www.williams-sonoma.com/pages/store-events/store-events.html
Take a peek at the Meat Rago cooking demo at Williams Sonoma below:
I just LOVE the flavor of this dish and can’t wait to try it at home. I would also LOVE to buy the Beauty and the Beast cookware too! If you would like to try this delicious Italian Ragu be sure to print the recipe below:
- 3 tbsp olive oil, divided
- 3/4 lb mild Italian sausage, casing removed
- 2-lb beef chuck roast
- 2 1/2 tsp kosher salt, divided
- 1 cup minced onion
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 2 cups dry white wine
- 1 cinnamon stick
- 2 springs fresh oregano
- 2 (28-oz) cans crushed tomatoes
- 1 tbsp soy sauce
- Cooked polenta
- 1 cup shaved Parmesan
- 1/4 cup torn fresh oregano leaves
- Preheat oven to 325°F.
- Heat 1 tablespoon oil in a Dutch oven set over medium heat. Add sausage and cook until well browned, breaking up into pieces with a wooden spoon or spatula. Remove to a plate and reserved, chilled, until ready to use.
- In the same Dutch oven, heat another tablespoon of oil over medium heat. Season chuck roast all over with 2 teaspoons salt. Brown meat on all sides, at least 3-4 minutes per side. Remove to a plate and reserve. turn heat to low and pour off fat.
- Heat remaining olive oil i the pan. Add onions and garlic and seat slowly until translucent. Season with red pepper flakes and remaining salt. Pour in wine, increase heat to medium, and simmer rapidly until reduced by half, scraping up any brown fond that forms on the bottom.
- Return the browned chuck roast to the Dutch oven. Cover with lid and cook in the oven for 1 hour. After an hour, carefully flip the roast. Continue cooking, covered, another hour or 90 minutes until the meat is fall-apart tender. Remove the roast to a large bowl, let cool slightly, then shred into small pieces.
- Skim any fat from the liquid, then return the Dutch oven to the stovetop on medium heat. Return the shredded beef and sausage to the pot, along with the cinnamon stick, oregano sprigs, tomatoes and soy sauce. Bring to a rapid simmer, then reduce heat to low and simmer 45 minutes. Taste and season with additional salt if needed.
- Serve ragu over warm polenta, garnished with Parmesan and fresh oregano.
For more delicious recipes from LeCreuset visit: https://www.lecreuset.com/recipes