Description
Beef Ragu simmers slowly into a deeply satisfying meal that warms your entire kitchen with incredible Italian comfort. Succulent beef braised in robust tomatoes creates a sauce perfect for twirling around pasta and enjoying with family.
Ingredients
Scale
Protein:
- 3 lbs beef chuck roast
Liquid Base:
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
Vegetables and Aromatics:
- 1 large onion
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Salt
- Pepper
Garnish (Optional):
- Freshly grated Parmesan cheese
- Fresh herbs
Instructions
- Generously coat the 3-pound chuck roast with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven at medium-high heat until shimmering.
- Sear the seasoned beef for 4-5 minutes on each side until a deep golden-brown crust forms. Transfer the browned meat to a plate.
- Reduce heat to medium and add chopped onion, carrots, and celery to the same pot. Sauté for 5-6 minutes until vegetables soften and become translucent.
- Toss minced garlic into the vegetable mixture and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour 1 cup of red wine into the pot, using a wooden spoon to scrape up any caramelized bits from the bottom. Let the wine simmer for 2-3 minutes.
- Add 28 ounces of crushed tomatoes and 2 cups of beef broth. Stir the liquid to combine all ingredients thoroughly.
- Return the seared beef to the pot. Nestle 2 sprigs each of rosemary and thyme, along with 2 bay leaves, into the sauce.
- Cover the pot and reduce heat to low. Simmer for 3-4 hours until the beef becomes incredibly tender and pulls apart easily with a fork.
- Remove the beef from the sauce and shred it using two forks. Discard any large pieces of fat during this process.
- Return the shredded meat to the sauce and cook for an additional 10-15 minutes to allow the meat to absorb the rich flavors.
- Taste the ragu and adjust seasoning with salt and pepper as needed. Serve over your favorite pasta, creamy polenta, or smooth mashed potatoes.
- Garnish with freshly grated Parmesan cheese and chopped herbs for an extra layer of flavor and visual appeal.
Notes
- Let the beef come to room temperature before searing to ensure even browning and a beautiful crust on the meat.
- Low and slow cooking is the secret to tender, melt-in-your-mouth beef that falls apart with just a fork.
- Choose a well-marbled cut like chuck roast or short ribs for maximum flavor and richness in your ragu.
- For a gluten-free version, serve over zucchini noodles or cauliflower mash instead of traditional pasta.
- Prep Time: 15-20 minutes
- Cook Time: 3 hours 25-35 minutes
- Category: Beef
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6 to 8
- Calories: 355 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg