Perfect Ragu With Pulled Beef

All Felix' 'Secret Ingredient' recipes follow the same simple method and have a 'compacted method video'. Unlike other recipe videos these are unique in that they are more instructional and some say they are as therapeutic to watch as the dishes are to cook!

The videos are easy to follow and allow you to 'try before you buy'. If you have any questions about the cooking of his recipes you can E mail Felix direct at questions@felixstanley.co.uk and it's covered within the purchase of your apron.


Ok. So now you're familiar with the method for making authentic Ragu from scratch without the use of excessive amounts of oil.

You've probably also experimented with different combinations and created your own Perfect Ragu? Your 'signature' dish?

This is link is to one of the dishes sent in - Ragu With Pulled Beef

This is what Rodders says about his recipe:

My dish is best with even larger chunks of beef than mentioned in the recipe. Cook longer and slower, keep adding water, and once really tender, 'pull' the beef into strips using two forks. Coat the pasta in the juices. Works well served with a very large glass of Chianti on the side. Bellissimo! Rodders.

And this was my response:

Hello Rodders. Yes I'm a Chianti man myself and as a treat Barolo too! That aside - thanks for your fabulous dish. 'Pulled' meat seems to be very popular and I'm sure this dish will receive great reviews from those with a healthy appetite. Thanks for sharing this. Felix.



#justaddnurture